苦荞多肽饮料产品优化及芳香成分分析  

Product Optimization and Aroma Composition Analysis of Buckwheat Polypeptide Oral Liquid

作　　者：吕思妍 马挺军[1] LV Si-yan;MA Ting-jun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206

出　　处：《饮料工业》2023年第2期52-57,共6页Beverage Industry

摘　　要：以苦荞多肽为原料,制备一款苦荞多肽饮料。为解决饮料口感差的问题,添加不同茶种类和甜味剂来改善苦味;通过离心沉淀率作为指标得到最适稳定剂,来提高稳定性;以感官评价得分为指标,根据单因素实验结果进行正交试验得到各参数最佳配比;通过顶空固相微萃取-气质联用法(HS-SPME-GC-MS)得到饮料中的风味物质。结果表明:茶叶为玫瑰干花,甜味剂为甘氨酸时味道甘甜;添加海藻酸钠时,稳定性较好;通过正交试验得到的最佳配方为添加2.0%玫瑰干花含量、1.0%甘氨酸和0.05%海藻酸钠时,感官评分为90分,此时饮料口感最佳。在此条件下,饮料中芳香成分为28种,主要为苯乙醇,含量为24.19%,有一定的玫瑰香气。通过此工艺制备出的饮料口味较好,可为苦荞多肽产品的开发提供一定参考。Buckwheat peptides were used as the raw material to prepare an oral liquid with good taste and efficacy.To solve the poor taste of the oral solution,the most suitable tea type and sweetener were added to improve the bitterness;the optimum stabilizer was obtained by centrifugal sedimentation rate as an indicator to improve stability;the best ratio of each parameter was obtained by orthogonal tests based on the results of single-factor experiments with sensory evaluation scores;the flavour substances in the oral solution were obtained by headspace solid-phase microextraction-gas chromatography.The results showed that the tea was dried rose flowers and the sweetness was sweet when the sweetener was glycine;the stability was better when sodium alginate was added;the best formulation obtained by orthogonal test was when 2.0%dried rose flowers content,1.0%glycine and 0.05%sodium alginate were added,and the sensory score was 90,at which time the oral liquid had the best taste.Under these conditions,the oral liquid had 28 aromatic components,mainly phenylethyl alcohol content of 24.19%,and therefore had a certain rose aroma.Through this process to prepare the oral liquid with taste better,it can provide some reference for the development of buckwheat peptide products.

关 键 词：苦荞多肽 饮料 口感 气相色谱-质谱法(GC-MS) 芳香成分 

分 类 号：TS272.4[农业科学—茶叶生产加工]