鹿血生物活性肽饮料的研制  

Preparation of Deer Blood Bioactive Peptide Drink

作　　者：高倩倩[1,2] 付慧 李红莹 王英臣 GAO Qianqian;FU Hui;LI Hongying;WANG Yingchen(College of Food Science and Nutritional Engineering,Jilin Agricultural Science and Technology College,Jilin 132101,China;National Food Nutrition Education and Demo Base,Brewing Technology Innovation Center of Jilin province,Jilin Province Engineering Research Center for Higher Education on Brewing Technology,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品科学与营养工程学院,吉林吉林132101 [2]国家食物营养教育示范基地,吉林省酿造技术科技创新中心,酿造技术吉林省高等学校工程研究中心,吉林吉林132101

出　　处：《现代食品》2024年第6期205-210,共6页Modern Food

基　　金：2022年吉林省教育厅科学技术研究项目(JJKH20220392KJ)。

摘　　要：本试验以鹿血生物活性肽为原料,以鹿血生物活性肽的添加量、沙棘汁的添加量、蔗糖的添加量、柠檬酸的添加量对鹿血生物活性肽饮料进行单因素试验。根据单因素试验结果,得出每个因素的最适添加量。In this experiment,deer blood bioactive peptide as raw material,with the addition amount of deer blood bioactive peptide,seabuckthorn juice addition amount,sucrose addition amount and citric acid addition amount of deer blood bioactive peptide drink influence of single factor test.According to the results of the single factor test,the optimal addition amount of each factor was obtained.

关 键 词：鹿血生物活性肽 饮料 研制 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]