蔓越莓汉麻籽多肽口服液的研制

Development of Cranberry Hemp Seed Polypeptide Oral Solution

以脱脂汉麻籽粕为原料,采用复合酶法制备汉麻籽多肽。以感官评价为指标,采用正交试验探讨了汉麻籽多肽粉、木糖醇、蔓越莓的添加量对口服液感官指标的影响;确定了蔓越莓汉麻籽多肽口服液的最佳配方,口服液最佳配方为:汉麻籽粕多肽粉1.0%、木糖醇5.0%、蔓越莓0.5%。经检测,该口服液的感官指标、理化指标、微生物指标均符合相应的国家标准。

The polypeptides of hemp seed were prepared by compound enzymes, using the degreased hemp seed meal as the raw material. Orthogonal experiments were used to explore the effects of the addition of hemp seed polypeptide powder, xylitol, cranberry on sensory indications of oral solution. The best formula of oral solution which was made of cranberry and hemp seed polypeptide was determined. The optimal formula of the oral solution was hemp seed meal peptide powder 1.0%, xylitol 5.0% and cranberry 0.5%. The sensory physical indications, chemical indications and microbiological indications of the oral liauid were all in accordance with relative national standards.