Study on preparation of whey polypeptides and development of whey polypeptide fermentation beverage;

The whey polypeptides beverage was manufactured after removing the whey bitterness.

NOVO protease was used to hydrolyze whey protein so that the heat-sensitive whey protein could be proteolyzed to heat-stable polypeptides,and this whey hydrolysate was used as mother liquid to process whey polypeptide beverage.

Two milk saccharomycetse strains,local Kumiss yeast mud,lactic acid bacteria,and Danbaoli active dry yeast were used as fermenting agent respectively for whey wine production and their fermenting power and fermenting characteristics were studied and the quality of the produced whey wine was analyzed.

Stage mixed fermentation experiments of whey wine by the addition of three kinds of bacteria including milk yeast,dry yeast and lactic acid bacteria were carried out by using whey,milk and cane sugar as the main raw materials.

Technology of wheat peptides wine fermentation and change of antioxidant in fermentation process was studied.

In order to obtain the wheat peptides wine, wheat gluten was hydrolyzed by neutral protease and alcoholic fermentation in this experiment.