摘要
以大豆肽粉为主原料,对大豆肽饮料配方进行了研究.以产品的稳定性和感官评分作为考察指标,通过单因素分析及正交试验研究了大豆肽饮料的最佳配方.结果表明:对产品影响最大的因素是大豆肽的加入量,其次是L-苹果酸的加入量,再次为木糖醇和阿斯巴甜的加入量,灭菌条件对其影响最小.获得的最佳配方为:每100 m L饮料中大豆多肽粉0.5 g、苹果酸0.05 g、木糖醇5 g、阿斯巴甜0.025 g;灭菌条件为115℃,15 min.
This article studied the formula of soybean peptides beverage in which the soybean peptide powder was the main raw material. The best formula of soybean peptide drink was studied through single factor analysis and orthogonal test. Meanwhile, the stability of the product and the sensory score were regarded as the examining standards. Results showed that the amount of soybean peptide was the main impact on the products, the amount of L-malic acid was the second, the amount of xylitol and aspartame were the third and the impact of the steriliza- tion conditions was minimal. The best formula was like this： 0.5 g soybean polypeptide powder, 0.05 g malic acid, 5 g xylitol, and 0. 025 g aspartame in soybean peptide beverage per 100 mL. In addition, the sterilization conditions were 115 ℃ and 15 min.
出处
《南阳师范学院学报》
CAS
2014年第12期32-36,共5页
Journal of Nanyang Normal University
关键词
大豆肽
苹果酸
饮料
配方
soybean peptide
malic acid
beverage
formula
