摘要
为研制营养丰富、风味独特的黑莓胶原蛋白小分子肽饮品,以产品的营养成分、感官评定及灭菌前后稳定性为考察指标,优化低聚果糖添加量、胶原蛋白分子量、添加量、果汁浓度等参数,结果发现,低聚果糖添加量10%较为适宜,选择分子量2 kDa胶原蛋白,添加量2%~6%,黑莓汁浓度30%左右,此时黑莓胶原蛋白饮料产品的感官评分较高,稳定性也较好。
To develop a blackberry collagen beverage with rich nutrition and unique flavor, the nutrients content, sensory evaluation and the sterilization stability were investigated to optimize the parameters including chicory-fructooligosaccharide content, molecular weight and addition amount of collagen and juice concentration. The results showed that the optimum formula was 10% chicory-fructooligosaccharide, 2%-6% collagen with 2 kDa molecular weight and 30% juice concentration. The obtained product had high sensory score and good stability.
作者
赵慧芳
薛源
黄烨
刘洪霞
吴文龙
ZHAO Huifang;XUE Yuan;HUANG Ye;LIU Hongxia;WU Wenlong(Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing 210014;Jiangsu Lianheng Biotechnology Co.,Ltd.,Nanjing 211500)
出处
《食品工业》
CAS
北大核心
2020年第5期9-13,共5页
The Food Industry
基金
江苏省农业科技自主创新资金项目[CX(18)2018]
江苏现代农业产业技术体系项目(JATS[2018]317)。
关键词
黑莓汁
低聚果糖
胶原蛋白
配方
blackberry juice
chicory-fructooligosaccharide
collagen
formula
