玉米活性肽甜菜汁复合饮料的研制  

Development of Compound Beverage of Corn Bioactive Peptide and Sugar Beet Juice

作　　者：杜国军[1] 王晓杰[1] 许瑞雪[1] 刘祥 景文娟 刘晓兰[1] DU Guojun;WANG Xiaojie;XU Ruixue;LIU Xiang;JING Wenjuan;LIU Xiaolan(School of Food and Biological Engineering,Qiqihar University,Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《食品工业》2020年第7期1-3,共3页The Food Industry

基　　金：黑龙江省教育厅基本业务专项(粮头食尾)(项目编号:LTSW201716)。

摘　　要：以玉米活性肽、甜菜为主要原料,研制玉米活性肽甜菜汁复合饮料。通过单因素试验与正交试验确定最佳工艺配方为:甜菜与水榨汁比例1︰8,玉米活性肽添加量4.0%,蜂蜜添加量1.4%,柠檬酸添加量0.12%, CMC-Na添加量0.14%。该产品经85℃杀菌30 min,体系稳定、酸甜适中。With corn bioactive peptide and sugar beet as raw materials, the compound beverage was developed by single-factor and orthogonal experiments. The optimum technology formula of the compound beverage was determined as follows: sugar beet and water juicing ratio 1︰8, corn bioactive peptides 4.0%, honey 1.4%, citric acid 0.12%, and CMC-Na 0.14%. The product had good stability and taste by temperature 85 ℃ and 30 min of sterilization.

关 键 词：玉米活性肽 甜菜 复合饮料 工艺配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]