蔓越莓蓝莓胶原蛋白肽复合果汁饮料配方及工艺  

Formulation and Technology of Cranberry and Blueberry Collagen Peptide Complex Juice Drink

作　　者：孙佳慧 李云涛 姜波 郭建敏 任瑞涛 SUN Jiahui;LI Yuntao;JIANG Bo;GUO Jianmin;REN Ruitao(Harbin Yeekong Herb Incorporated,Harbin 150000)

机构地区：[1]哈尔滨怡康药业有限公司,哈尔滨150000

出　　处：《食品工业》2024年第11期66-69,共4页The Food Industry

摘　　要：以鱼胶原蛋白肽、透明质酸钠、蔓越莓和蓝莓浓缩汁为主要原料,添加维生素C、柠檬酸、果胶等辅料,以感官评价为基准,通过单因素试验、正交试验探究复合饮料的最佳配方和工艺。结果表明,复合饮料的最优原料配比为鱼胶原蛋白肽添加量10%、透明质酸钠添加量0.12%、蔓越莓与蓝莓浓缩汁比例1∶8。最佳灭菌条件为水浴灭菌95℃、时间20 min。按该配方和工艺制得的蔓越莓蓝莓胶原蛋白肽复合果汁饮料感官评分最高,组织状态良好,果香味浓郁,酸甜可口,卫生指标和理化指标均符合饮料国标要求。In this paper,fish collagen peptide,sodium hyaluronate,cranberry juice concentrate and blueberry juice concentrate were used as the main raw materials,and the excipients such as vitamin C,citric acid and pectin were added.Based on sensory evaluation,the optimal formulation and process of the composite beverage were investigated by single factor test and orthogonal test.The results showed that the optimal raw material ratio of the composite beverage was as follows:10% fish collagen peptide,0.12% sodium hyaluronate,and 1∶8 ratio of cranberry juice concentrate to blueberry juice concentrate.The optimal sterilization conditions were water bath sterilization temperature 95℃and time 20 min.The cranberry and blueberry collagen peptide complex juice beverage prepared by the formula and process has the highest sensory score,good tissue state,rich fruit flavor,sweet and sour taste,and health and physical and chemical indexes meet the requirements of the national standard of beverage.

关 键 词：鱼胶原蛋白肽 单因素试验 正交试验 感官评价 最佳配方 灭菌条件 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]