权  煜，刘佳欣，刘婷婷，郑  岩*

（鞍山师范学院化学与生命科学学院，辽宁  鞍山  114007）

摘要：为进一步深入研究豌豆蛋白及其复合植物蛋白肽饮品在食品工业中的应用，通过碱提法提取豌豆蛋白，确定豌豆蛋白提取的最佳工艺为提取温度60℃，pH 值为10，用碱量30mL，提取时间60min；以豌豆蛋白质的水解程度为主要测量指标，确定了用木瓜蛋白酶酶解豌豆蛋白的最佳条件是酶解温度55℃，加酶量大约为7%，pH 值约为7.5，酶解持续时间2.0h；以淀粉的水解程度为主要指标，确定了用真菌淀粉酶酶解苦荞粉的最优化条件，酶解温度设定为60℃，酶解时间设定为60min，pH 值为5，底物浓度设定为5g/100mL。最后以感官评价指标为主要衡量指标，优化了豌豆苦荞复合饮品制备工艺方案。结果表明，复合饮品的最优制备工艺条件是豌豆汁与苦荞汁的复配比为4∶1，木糖醇添加量为5g/100mL，柠檬酸添加量为0.05g/100mL，稳定剂添加量为0.05%。此饮料丰富了豌豆的加工方法，为植物蛋白饮料的研究进一步提供了理论参考。

关键词：豌豆蛋白；苦荞；植物蛋白肽饮品

Process Research of Pea and Tartary Buckwheat Compound Drink

QUAN Yu，LIU Jia-xin，LIU Ting-ting，ZHENG Yan*

（College of Chemistry and Life Science，Anshan Normal University，AnShan 114007，China）

Abstract: In order to further study the application of pea protein and its complex plant protein peptide beverage in the food industry，pea protein was extracted by alkaline extraction method，and the optimal extraction process of pea protein was determined as 60℃，pH10，alkali is 30mL，60minutes. Taking proteolysis as the index，the optimal conditions of papain hydrolysis of pea protein were as follows：55℃，7% enzyme dosage，pH7.5，2.0h；The optimal hydrolysis conditions of Tartary buckwheat flour by fungal amylase were as follows: the hydrolysis temperature was 60℃，60min，pH5 and the substrate concentration was 5g/100mL. Finally，the technological scheme of pea Tartary buckwheat compound beverage was optimized based on sensory evaluation. The results showed that the optimal preparation conditions were：the ratio of pea juice to Tartary buckwheat juice was 4∶1 and the amount of xylitol was 5g/100mL，citric acid was 0.05g/100mL，stabilizer was 0.05%. This beverage enriched the processing form of pea and provided theoretical reference for the research of vegetable protein beverage.

Key words: pea protein；buckwheat；vegetable protein peptide drink

中图分类号：TS275          文献标志码：A      文章编号：1007-7871（2021）06-0034-09

2021，Vol.24，No.6