摘要
近年来各界对蓝莓的研究层出不穷,而胶原蛋白营养的研究也具有很高的参考价值。将二者有利结合,再对大孔树脂预处理之后随之进行吸附,通过添加一定量的矫味剂、增稠剂以及防腐剂可以制备蓝莓复方口服液并对其进行还原力的表征。其中矫味剂可以自己以蓝莓为原料进行果汁糖浆的配制。另外采取控制变量的特点,对温度以及防腐剂的添加量对蓝莓复方口服液的影响因素做一系列的探究。控制加工条件及食品添加剂的含量,在保持口味新鲜的同时获得更好的养生效果。
The nutrition of collagen hada high reference value. After the macroporous resin pretreatment followed by adsorption,a certain amount of taste masking agent,thickening agent and antiseptic blueberry compound oral liquid could be prepared and the reducing power was characterized. In addition of the characteristics of the control variable,the temperature and the amount of added preservatives on the influence of blueberry compound oral liquid were explored. By controlling the processing conditions and content of food additives, the fresh taste and better health effect were predicted to be remained.
作者
郑斌
张晨
董华泽
王子迎
谢冬
王方阔
田恒
陈蕾
桂立新
ZHENG Bin(Hefei Normal University,School of Chemistry and Chemical Engineering,Hefei,Anhui 230061)
出处
《园艺与种苗》
CAS
2018年第10期12-15,共4页
Horticulture & Seed
基金
省科技重大专项(15czz03098):蓝莓花青素降低卷烟烟气有害成分技术研究
基于烟农持续增收的蓝莓产业化开发综合技术研究(2017HX012)
