摘要
以玉米活性肽、甜菜为主要原料,研制玉米活性肽甜菜汁复合饮料。通过单因素试验与正交试验确定最佳工艺配方为:甜菜与水榨汁比例1︰8,玉米活性肽添加量4.0%,蜂蜜添加量1.4%,柠檬酸添加量0.12%, CMC-Na添加量0.14%。该产品经85℃杀菌30 min,体系稳定、酸甜适中。
With corn bioactive peptide and sugar beet as raw materials, the compound beverage was developed by single-factor and orthogonal experiments. The optimum technology formula of the compound beverage was determined as follows: sugar beet and water juicing ratio 1︰8, corn bioactive peptides 4.0%, honey 1.4%, citric acid 0.12%, and CMC-Na 0.14%. The product had good stability and taste by temperature 85 ℃ and 30 min of sterilization.
作者
杜国军
王晓杰
许瑞雪
刘祥
景文娟
刘晓兰
DU Guojun;WANG Xiaojie;XU Ruixue;LIU Xiang;JING Wenjuan;LIU Xiaolan(School of Food and Biological Engineering,Qiqihar University,Qiqihar 161006)
出处
《食品工业》
CAS
北大核心
2020年第7期1-3,共3页
The Food Industry
基金
黑龙江省教育厅基本业务专项(粮头食尾)(项目编号:LTSW201716)。
关键词
玉米活性肽
甜菜
复合饮料
工艺配方
corn bioactive peptide
sugar beet
compound beverage
technology formula
