运动饮料研制及抗疲劳活性研究  

Research on Processing of Sports Beverage and Its Anti-fatigue Function

作　　者：彭雪玲[1] PENG Xueling(Urban Vocational College of Sichuan （Chengdu 610101)

机构地区：[1]四川城市职业学院,成都610101

出　　处：《食品工业》2018年第5期106-109,共4页The Food Industry

摘　　要：试验主要研究了运动饮料研制及抗疲劳活性。通过响应面分析法确定运动饮料研制的最佳工艺条件:维生素C用量为1.1%,柠檬酸用量为0.17%,苦荞提取液用量为17.1%,蔗糖用量为7.1%。同时试验结果表明,运动饮料具有抗疲劳活性。This study mainly discussed processing of sports beverage and its anti-fatigue function.The optimum processing condition of sports beverage was determined by response surface method,such as VC concentration for 1.1%,citric acid concentration for 0.17%,buckwheat extract concentration for 17.1%,and sugar concentration for 7.1%.And the experimental results showed that sports beverage had anti-fatigue function.

关 键 词：苦荞 运动饮料 抗疲劳活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]