| 摘要: |
| 采用具有较高营养价值的橙汁、蜂蜜、蔗糖、柠檬酸为调味品，与复合蛋白酶酶解制得的鸡骨多肽液调配成酸甜适中、气味较好、色泽淡黄的骨蛋白多肽饮料，探索保健饮料的最佳工艺配方及稳定剂最佳配方，并对营养保健饮品进行调香;最佳工艺配方及稳定剂配方结果：橙汁12.00%，蜂蜜2.30%，柠檬酸0.11%，蔗糖5.50%，复合稳定剂0.12%的β 环状糊精和0.11%的（CMC Na）羧甲基纤维素钠，添加0.40%的香草香精调香;多肽饮品风味独特，酸甜爽口，稳定性好，功能性强，具有营养保健双重功效，质量指标符合国 |
| 关键词: 多肽 调味 复配 质量 |
| DOI： |
| 分类号: |
| 基金项目: |
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| Technology Research on Chicken Polypeptide in Health Drink |
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MA Long1， TANG Chun hong1,2， YU Yan1， ZHANG Chun hui3
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| Abstract: |
| With high nutritional value of orange juice, honey, sugar, citric acid as flavoring, chicken polypeptide from a protease enzyme complex is formulated into bone polypeptides drinks with moderate sweet and sour, good smell and light yellow color. The optimal health drink formula and stabilizers formula are explored and perfumer are added into the nutritional drinks. The optimum formulation and stabilizer formula results are 12.00% orange juice, 2.30% honey, 0.11% citric acid, 5.50% sucrose, 0.12% stabilizer compound β cyclodextrin and 0.11%(CMC Na) carboxymethyl sodium carboxymethylcellulose and 0.40% vanilla flavoring. The polypeptide drinks with unique flavor, sweet and sour taste, good stability, functionality have the dual effect of nutrition and health, and quality indicators are in line with national standards. There are great market application and development prospects. |
| Key words: polypeptide seasoning compounding quality |
