复合雄蚕蛾荔枝汁运动饮料配方优化及稳定性研究  

Research of stability and recipe optimization of mixed malesilk month and litchi juice sports drink

作　　者：张鹭[1] 唐道邦[1] 徐玉娟[1] 肖更生[1] 李升锋[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工公共实验室

出　　处：《食品科技》2007年第7期190-193,共4页Food Science and Technology

基　　金：广东省科技攻关项目(2004B20401004);广东省粤港招标项目(2005A20302002)

摘　　要：对以雄蚕蛾、荔枝汁为原料生产一种复合运动饮料进行了研究,根据雄蚕蛾蛋白等电点测定结果,对饮料配方进行了优化,确定了雄蚕蛾、β-环状糊精、乙基麦芽酚、CMC-Na、黄原胶、酪朊酸钠的不同添加比例。试验表明,雄蚕蛾蛋白等电点为pH4.5,以荔枝汁10%、雄蚕蛾0.3%、β-环状糊精0.15%、乙基麦芽酚0.005%、CMC-Na0.2%、黄原胶0.2%、酪朊酸钠0.2%及其它辅料生产的的复合运动饮料质量最好。A kind of mixed drink was studied with malesilk month and litchi juice sports drink in this paper. With the result of malesilk month protein pl determined, recipe of beverage was optimized. The experiment showed that the pl of malesilk month protein was pH4.5, the taste and quality of mixed malesilk month and litchi sports drink sports drink was the best when litchi juice： malesilk month：β-cyclodextrin：ethylmaltol：CMC-Na：xanthan gum： sodium caseinate was 10%：0.3%：0.15%：0.005%：0.2%：0.2%：0.2%.

关 键 词：雄蚕蛾 荔枝汁 运动饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]