核桃粕制备核桃多肽饮料配方的研究

摘要

以核桃粕为原料，经木瓜蛋白酶水解后，得到核桃多肽水解液饮料，采用Box-Behnken中心组合优化感官配方，以20名同学打分为响应值，得到的最佳配方为：料液比10 g/mL，三氯蔗糖0.5 g/mL，柠檬酸0.1%，核桃香精0.25%。%Walnut meal as raw material,Walnut polypeptide after papain hydrolyzate beverage, Box-Behnken center portfolio optimization sensory recipe, in response to the value of 20 students scoring to get the best recipe for:solid-liquid ratio 10 g/mL, sucralose 0.5 g/mL, citric acid 0.1%, walnut flavor 0.25%.