等渗电解质饮料研制  

Development of Isotonic Electrolyte Beverage

作　　者：宋蕾 任耀鹏 毛佳奇 胡长利 李赫 SONG Lei;REN Yao-peng;MAO Jia-qi;HU Chang-li;LI He(Jin Mai Lang Beverage Co.,Ltd.,Beijing,100000,China;School of Beijing Technology and Business University Food and Health,Beijing 100048,China)

机构地区：[1]今麦郎饮品股份有限公司,北京100000 [2]北京工商大学食品与健康学院,北京100048

出　　处：《饮料工业》2024年第4期54-59,共6页Beverage Industry

摘　　要：目的科学研制一种等渗配方电解质饮料。方法通过单因素实验探究对渗透压影响因素及确定渗透压变化梯度,通过渗透压值和感官评价进行配方设计,从而研制等渗电解质饮料。结果当食用葡萄糖添加量为4.2%、结晶海藻糖添加量1.7%、海盐添加量0.03%、氯化钾添加量0.02%时等渗电解质饮料口感最佳,渗透压为307mOsmol/L,符合等渗食品要求。结论糖和电解质是渗透压来源原料。按本实验工艺配方优化,产品口感最优。Purpose:To study the development of isotonic electrolyte beverage.Method:Through the single factor experiment,the influence factors of osmotic pressure and the gradient of osmotic pressure were investigated,and the formula was designed by osmotic pressure value and sensory evaluation,so as to develop the isotonic electrolyte beverage.Result:Dietary glucose added amount:4.2%,crystalline trehalose added amount:1.7%,sea salt added amount:0.03%,potassium chloride added amount:0.02%,isotonic electrolyte beverage tasted best.The osmotic pressure was 307mOsmol/L,which met the requirements of isotonic food.Conclusion:Sugar and electrolyte were the raw materials of osmotic pressure.According to the test process formula optimization,the product taste was the best.

关 键 词：渗透压 电解质饮料 等渗 工艺优化 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]