功能性风味饮料配方的研究  

Study on the Formula of Functional Flavored Beverage

作　　者：袁伟岗 李明月 孙保剑 田田 王笛 刘军 YUAN Weigang;LI Mingyue;SUN Baojian;TIAN Tian;WANG Di;LIU Jun(Shandong Yuwang Ecological Food Industry Co.,Ltd.,Yucheng 251200)

机构地区：[1]山东禹王生态食业有限公司,禹城251200

出　　处：《食品工业》2023年第4期10-13,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项(CARS-04-CES31)资助。

摘　　要：文章开发的功能性风味饮料是以大豆低聚肽、牛磺酸、复合维生素为功能性配方,以添加蔗糖和柠檬酸来平衡酸甜感体系而研究出的一种特色功能性风味饮料。通过单因素法研究了蔗糖、柠檬酸、大豆肽粉及复合果味香精的比例影响,利用正交试验法,结合口感评价指标,确定了蔗糖、柠檬酸、大豆肽粉及复合果味香精占比最优配方。试验结果表明:蔗糖占比11.0%,柠檬酸占比0.35%,大豆肽占比0.3%,以及复合果味香精占比0.08%时,口感评分为96分,在此配方下研制出的功能性风味饮料酸甜感协调、风味独特、口感柔和,且具有一定的抗疲劳的功能特性。The functional flavor drink developed in this paper is a characteristic functional flavor drink,which takes soybean oligopeptides,taurine,and multivitamins as the functional formula,and adds sucrose and citric acid to balance the sour sweet system.The influence of the proportion of sucrose,citric acid,soybean peptide powder and compound fruit essence was studied by single factor method.The optimal formula of the proportion of sucrose,citric acid,soybean peptide powder and compound fruit essence was determined by orthogonal experiment and taste evaluation index.The experimental results showed that when sucrose accounted for 11.0%,citric acid accounted for 0.35%,soybean peptide accounted for 0.3%,and compound fruit flavor essence accounted for 0.08%,the taste evaluation score was 96 points.The functional flavor beverage developed under this formula had harmonious sour and sweet taste,unique flavor,soft taste,and certain anti fatigue functional characteristics.

关 键 词：大豆低聚肽 功能性 风味饮料 正交试验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]