摘要:本文通过单因素实验、正交实验、响应面分析确定了花生的最佳酶解条件为：风味酶酶解3.5h、温度50℃、pH=7、加酶量8%、料液比1:20；杏仁的最佳酶解条件为：复合蛋白酶酶解4.5h、温度45℃、pH=7、加酶量6%、料液比1:20；花生杏仁肽乳酸菌饮料的发酵条件为：驯化第三代（纯牛奶:发酵基料=40:60）为发酵剂、花生乳:杏仁乳=1:1、接种量4%、发酵温度43℃、发酵时间2.5h；饮料的最佳调配方案:蔗糖7%、柠檬酸0.05%、果胶0.16%、黄原胶0.20%、羧甲基纤维素钠(CMC-Na)0.07%、海藻酸丙二醇酯(PGA)0.18%，在该条件下制备的乳酸菌饮料具有风味十足、营养丰富等特点，同时具有一定的保健功能。

关键词 花生多肽；杏仁多肽；乳酸菌饮料；稳定性

Abstract:In this paper, through the single factor experiment, the orthogonal experiment, response surface analysis to determine the best conditions for the enzyme solution: peanut flavor enzyme 3.5H, enzyme dosage 8%, temperature 50 ℃, pH=7, ratio of solid to liquid 1:20; the optimum enzyme solution conditions: Almond compound protease 4.5H, 6% of the amount of enzyme, temperature at 45 ℃, pH=7, ratio of solid to liquid 1:20; fermentation conditions of peanut almond peptide lactobacillus beverage: Domestication of third generation(pure milk: fermentation base material=40:60 ) as fermentation agent, almond milk, peanut milk =1:1, inoculum 4%, fermentation temperature 43℃, fermentation time 2.5h; optimal allocation schemes drink: sucrose 7%, citric acid 0.05%, 0.16% pectin, 0.20% xanthan gum, 0.07% CMC-Na, propylene glycol alginate (PGA) 0.18%, lactic acid bacteria beverage prepared under the condition with the full flavor, rich nutrition and other characteristics, and has certain health care function.

Keywords  Peanut polypeptide  Almonds polypeptide  Lactic acid bacteria beverage  Stability