摘要
本文以葵花籽粕和红茶为主要原料,研究制备葵花籽粕多肽功能茶饮料的最优工艺。从葵花籽粕中提取蛋白质后再进行酶解得到多肽粉,对多肽粉进行口味调配、灌装、杀菌等一系列工序后,以感官评价为指标,通过单因素试验和正交试验得到最佳的多肽功能茶饮料的工艺参数。结果表明,新型复合葵花籽粕多肽功能茶饮料的最佳复配参数为:多肽液液料比15∶1、红茶粉添加量0.5%、蜂蜜添加量7%和稳定剂添加量0.3%,在此条件下,此功能茶饮料营养丰富又美味可口。
This paper takes sunflower seed meal and black tea as the main raw materials to obtain the optimal process of sunflower seed meal polypeptide functional tea beverage.The protein is extracted from the sunflower seed meal and then enzymatically obtained to obtain the polypeptide powder.After the peptide powder is subjected to a series of processes such as taste blending,filling and sterilization,the sensory evaluation is used as an index,and the best is obtained by single factor test and orthogonal test to get the process parameters of the peptide functional tea beverage.The results showed that the optimal compounding parameters of the new compound sunflower seed peptide functional tea beverage were polypeptide liquid to liquid ratio of 15∶1,black tea powder addition amount of 0.5%,honey addition amount of 7% and stabilizer addition amount of 0.3%.Under this condition,this functional tea drink is nutritious and delicious.
作者
赵微微
李松华
Zhao Weiwei;Li Songhua(Panjin Central Hospital,Panjin 124000,China)
出处
《现代食品》
2018年第22期165-169,共5页
Modern Food
关键词
葵花籽粕
红茶
多肽
茶饮料
Sunflower seed meal
Black tea
Peptide
Tea beverage
