青麦仁玉米肽复合饮料工艺优化研究  

Research on Process Optimization ofGreen Wheat Kernel and Corn Peptide Compound Beverage

作　　者：王文婷 高烨 徐思文 WANG Wen-ting;GAO Ye;XU Si-wen(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《兰州文理学院学报（自然科学版）》2023年第3期80-85,共6页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：宿州学院科研平台(宿州市天然产物与功能性食品工程技术研究中心)开放课题项目(2022ykf01);宿州学院科研发展基金项目(2021fzjj01);安徽省教育厅重点项目(KJ2021A1108);省级大学生创新创业训练计划项目(S202010379059);国家级大学生创新创业训练计划项目(202110379020)。

摘　　要：以青麦仁粉、玉米肽为主要原料,以柠檬酸、黄原胶等作为辅料,研发一种新型青麦仁玉米肽复合饮料.以感官评分作为标准,采用响应面优化对原料(青麦仁粉、玉米肽)添加量、食品添加剂(柠檬酸、黄原胶)添加量进行参数优化.结果表明:青麦仁玉米肽复合饮料以水150 g为基础,添加3.3 g青麦仁粉、2.9 g玉米肽、0.28 g柠檬酸、0.20 g黄原胶时的感官评分最高,此时产品稳定性良好,气味怡人,酸甜可口.Green wheat kernel powder and corn peptide were used as main raw materials,and citric acid and xanthan gum were used as auxiliary materials to develop a new type of green wheat kernel and corn peptide compound beverage.With sensory score as the standard,response surface optimization was used to optimize the parameters of raw materials(green wheat kernel powder,corn peptide)and food additives(citric acid,xanthan gum).The results showed that the sensory score of green wheat kernel and corn peptide compound beverage was the best when it was added with 3.3 g green wheat kernel powder,2.9 g corn peptide,0.28 g citric acid and 0.20 g xanthan gum on the basis of 150 g water.At this time,the product had good stability,pleasant smell,and tasted sour in sweet.

关 键 词：青麦仁粉 玉米肽 复合饮料 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]