Optimization of the Technology of Pinuspumila Protein Peptide Milk Beverage by Response Surface Methodology

The technology of preparation of peptide milk beverage was studied with Pinuspumila as the main raw material. Protein peptides were prepared by hydrolysis of alkaline protease. The stability and sensory score of the product were taken as the evaluation indexes. The optimum technology of milk beverage was determined by single factor test and response surface optimization test. The results showed that 20% protein-peptide hydrolysate,2% milk powder,0.1% citric acid,6% spongy sugar,homogenization frequency 4 times/s and 0.2% compound stabilizer were used. The predicted value of sensory evaluation score was 82,and the centrifugal settling rate was 0.58% under this condition,Pinuspumila protein-peptide milk had good color,uniform tissue,moderate creamy flavor and unique flavor.