大豆肽固体饮料的制备

The preparation of soybean peptide solid beverage

本试验研究制备了一种芒果风味的大豆肽固体饮料。结果表明最佳配方为:芒果粉添加量为25%、白砂糖添加量为40%、柠檬酸添加量为1%、大豆肽粉添加量为10%、麦芽糊精添加量为24%,根据最佳配方配制的大豆肽固体饮料的感官评价得分是93分。

This experiment studied a mango flavpr of soybean peptide solid drink.The results showed that the optimum formula was: the amount of Mango powder is 25%, the amount of white granulated sugar is 40%, the amount of Citric acid is 1%, the amount of Soybean peptide powder is 10%,the amount of maltodextrin is 24%. According to the best prescription, the sensory evaluation score of the soybean peptide solid drink is 93 points.