葛根核桃肽复合饮料调配工艺的研究  

Study on formulation process of compound beverage of kudzu root and walnut polypeptide

作　　者：王端[1] 周鸿翔[1] 王晓丹[1] 邱树毅[1] 田娅玲 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2015年第5期91-95,共5页China Brewing

基　　金：贵州省农业攻关项目(黔科合NZ20133016)

摘　　要：以葛根和核桃饼粕为原料,经乳酸菌发酵后与核桃多肽粉按一定比例混合,制备葛根核桃肽复合饮料。以感官评分为评价指标,采用正交优化试验确定葛根核桃肽复合饮料的最佳调配工艺参数为白砂糖8 g/100 m L,柠檬酸0.10 g/100 m L,复合香精0.08 g/100 m L。采用响应面法优化复合饮料的稳定性,以稳定性评分为考察指标,得到的稳定剂最佳配方为黄原胶0.11 g/100 m L、羧甲基纤维素钠0.10 g/100 m L、藻酸丙二醇酯0.17 g/100 m L、蔗糖酯0.14 g/100 m L。在此条件下调配的复合饮料稳定性好,且酸甜适宜,香味宜人。Using fermented kudzu root and walnut dreg by lactic acid bacteria as main materials, compound beverage was produced by the fermented mash mixed with walnut polypeptide powder. Using sensory evaluation score as index, the optimal technology parameters were white granulated sugar 8 g/100 ml, citric acid 0.1 g/100 ml and compound essence 0.08 g/100 ml. The stability of the compound beverage was optimized by response surface method using stability evaluation score as evaluation index. The optimal stabilizing agent formula was xanthan gum 0.11 g/100 ml, sodium carboxymethyl cellulose 0.10 g/100 ml, propylene glycol alginate 0.17 g/100 ml, sucrose ester 0.14 g/100 ml. The final product obtained on such conditions was featured with good stability, sweet and sour taste and pleasant fragrance,

关 键 词：葛根 核桃肽:感官评分 稳定性 配方 

分 类 号：TS262.91[轻工技术与工程—发酵工程]