大豆大米组合肽功能型饮料的研制

Development of functional beverages containing soybean-rice combination peptide

将大豆多肽和大米多肽按一定的比例复配成降血压组合肽,二者的氨基酸组成互补,降血压效果会更好。以浓缩柳橙果汁、复合功能型甜味剂为原料,添加降血压组合肽、柠檬酸、羧甲基纤维素等配料,通过对饮料pH值、沉淀率和风味的评价,研究不同原料对配制大米肽及大豆肽复合多肽饮料的影响。实验复配功能型甜味剂是以三氯蔗糖:海藻糖:山梨糖醇按照0.02:1:2的比例,采用正交实验设计方法,确定大豆大米组合肽功能型饮料的最佳配方为大豆多肽粉0.15%、大米多肽粉0.15%、柠檬酸0.15%、复合功能型甜味剂10%、羧甲基纤维素0.2%、浓缩柳橙果汁5%,此配比制成的产品色泽、口感、气味和组织状态最好。

Soybean peptides and rice peptides were compounded into antihypertensive combination peptides at a certain ratio.The amino acid compositions of the soybean and rice peptides are complementary,and the combination peptides show better effects in reducing blood pressure.Concentrated orange juice and complex functional sweetener(trehalose+sucrose trichloride)were used as raw materials,and nutritional ingredients such as hypotensive combination peptides,citric acid,and carboxymethyl cellulose were added.Through the evaluation on pH value,precipitation rate,and flavor of the beverages,the effect of different raw materials on the preparation of the beverages containing the soybean-rice combination peptides were studied.In the experiments,the proportion of sucralose,trehalose,and sorbitol in the complex functional sweetener is 0.02:1:2.Based on an orthogonal experimental design,the optimal formula for the beverage showing the best color,taste,odor,and tissue state was determined as 0.15%soybean peptide powder,0.15%rice peptide powder,0.15%citric acid,10%compound functional sweetener,0.2%carboxymethyl cellulose,and 5%concentrated orange juice.