鸡蛋金属硫蛋白多肽桑葚汁饮料的研制  

Development of Egg Metallothionein Peptide Mulberry Juice Beverage

作　　者：张根生[1] 常虹[1] 王芮[1] 池天奇 张红蕾 ZHANG Gen-sheng CHANG Hong WANG Rui CHI Tian-qi ZHANG Hong-lei(Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China)

机构地区：[1]哈尔滨商业大学黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《畜牧与饲料科学》2016年第10期49-54,共6页Animal Husbandry and Feed Science

摘　　要：以含有金属硫蛋白(MTs)的鸡蛋为主要原料,通过单因素试验和正交试验,以感官评价为指标,确定鸡蛋金属硫蛋白多肽桑葚汁饮料最优制备工艺;以感官评价和沉淀率为指标,通过单因素试验和正交试验确定最优稳定性配方。结果表明,金属硫蛋白多肽桑葚汁饮料最佳配方为MTs多肽水解液添加量10%,桑葚汁添加量25%,白砂糖添加量12%,柠檬酸添加量0.15%,感官评分85.36;稳定性试验得出最佳配方为卡拉胶0.03%,果胶0.10%,黄原胶0.06%,CMC-Na 0.12%,在该条件下制成的饮料沉淀率为17.03%,感官评分为84.9,具有良好的风味。The eggs containing metallothionein（MTs） was used as the main raw material to develop peptide mulberry juice beverage.The optimal preparation technology was determined using sensory evaluation as the evaluative index by single factor test and orthogonal test,and the beverage formulation with optimal stability was determined using sensory evaluation and precipitation rate as the evaluative indexes by the same method.The results showed that the optimal formulation of the developed egg MTs peptide mulberry juice beverage was 10% MTs peptide hydrolysis,25% fruit juice,12% sugar and 0.15% citric acid,and its sensory score was 85.36.The formulation with optimal stability was 0.03% carrageenan,0.1% pectin,0.06% xanthan gum,and0.12% CMC-Na;in this condition,the precipitation rate and sensory score of the developed beverage were 17.03% and 84.9respectively,and the beverage had a good flavor.

关 键 词：金属硫蛋白 多肽 饮料 正交试验 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]