玉米、山楂醋肽饮料的研制  

DEVELOPMENT OF HAWTHORN VINEGAR PEPTIDE BEVERAGE

作　　者：吴红艳[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2008年第2期18-20,共3页Food Research and Development

基　　金：黑龙江教育厅项目(10551340)

摘　　要：以玉米黄粉和山楂为原料,经清洗、酶解、发酵、调配、灭菌等工艺生产出一种富含寡肽和山楂醋的功能性饮料。试验结果表明,饮料最佳工艺配方为:玉米寡肽5%,白砂糖10%,山楂醋30%。该产品营养丰富,口味独特。Utilizing CGM and hawthorn as material, a kind of functional drink of vinegar peptide which contains oligo-peptides and hawthorn vinegar have been produced after the following production process： cleaning, extracting, enzyme digesting, fermenting, concocting, over-temperature sterling, canning, and so on. The results of the experiment indicated the optimum formula of the beverage was high F ratio oligo-peptide 5 %, sugar 10 % and hawthorn vinegar 30 %. This beverage has good nutrition and unique flavor

关 键 词：山楂醋 玉米黄粉 寡肽 醋肽饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]