胶原蛋白肽滋味影响因素研究  

Study on the Influencing Factors of Collagen Peptide Taste

作　　者：邢宇 XING Yu(Baotou Dongbao Biotechnology Co.,Ltd.,Baotou 014000,China)

机构地区：[1]包头东宝生物技术股份有限公司,内蒙古包头014000

出　　处：《食品安全导刊》2024年第35期144-146,共3页China Food Safety Magazine

摘　　要：随着人们健康意识的不断提升,胶原蛋白肽逐渐被消费者所接受。不同品牌、配方的胶原蛋白肽产品众多,滋味成为影响消费者选择的重要因素。本文从胶原蛋白肽的组成特点出发,分析了滋味差异的根本原因,阐述了生产过程中造成胶原蛋白肽滋味差异的影响因素,提出了常见的滋味改善方法,为提升胶原蛋白肽的滋味提供参考。With the continuous improvement of people’s health awareness,collagen peptides are gradually being accepted by consumers.There are numerous collagen peptide products from different brands and formulas,and taste has become an important factor influencing consumers’choices.Starting from the composition characteristics of collagen peptides,this article analyzes the fundamental reasons for taste differences,elaborates on the influencing factors of collagen peptide taste differences in the production process,and proposes common taste improvement methods to provide reference for enhancing the taste of collagen peptides.

关 键 词：胶原蛋白肽 滋味 脱苦 

分 类 号：TS201.2[轻工技术与工程—食品科学]