刺梨胶原蛋白饮料配方及稳定性的研究

Study on the Formula and Stability of Roxburgh Rose Collagen Beverage

为研制营养丰富,口味独特的刺梨胶原蛋白饮料,以刺梨汁和胶原蛋白为原料,添加透明质酸、木糖醇、苹果汁,采用黄原胶和CMC-Na为稳定剂,经特定工艺加工而成。采用正交试验设计对饮品的配方进行优选,探索复合稳定剂最佳配比及添加量。结果表明:刺梨胶原蛋白饮料最佳配方为刺梨汁20%、胶原蛋白5%、透透明质酸2%、木糖醇12%、苹果汁6%;复合稳定剂黄原胶和CMC-Na配比为2︰1,添加量为0.2%。饮用水补足100%。

To develop a roxburgh rose collagen beverage with rich nutrition and unique flavor, roxburgh rose juice and collagen were utilized as raw materials, and hyaluronic acid, xylitol, apple juice were added. Xanthan gum and CMC-Na were selected as stabilizing agents, and then the products were prepared with specific processes. Orthogonal test was performed to optimize the beverage formula and explore the best ratio and addition volume of composite stabilizer. The results indicated the best formula of roxburgh rose collagen beverage was： roxburgh rose juice 20%, collagen 5%, hyaluronic acid 2%, xylitol 12% and apple juice 6%. The ratio of xanthan gum to CMC-Na in composite stabilizer was 2︰1, and the addition volume was 0.2%. Drinking water was then added to make the volume into 100%.