摘要
为了优化麦胚山楂复合固体饮料的配方,以微波辅助内源蛋白酶水解的富含多肽的麦胚为原料,添加超微山楂粉、脱脂奶粉、魔芋粉、甜味剂等辅料进行复配得到麦胚山楂复合固体饮料,运用Box-behnken试验设计原理,以色泽、风味、口感、冲调性4个方面的模糊综合评定结合感官评价为评分指标,选取3个对麦胚山楂复合固体饮料影响最大的因素为山楂粉用量、魔芋粉用量、甜味剂用量,进行三因素三水平的响应面试验,确定最优配方。结果表明,微波处理适宜参数为800 W下处理8 s,麦胚山楂复合固体饮料最佳配方为麦胚粉用量30 g,山楂粉用量4.85 g,脱脂奶粉用量6 g,魔芋粉用量1.62 g,甜味剂用量2.30 g。在此配方下制得的麦胚山楂复合固体饮料,颜色均匀一致、色泽鲜明、香气协调、入口顺滑、适口度佳,冲调性为90 s,多肽含量约为96.39 mg/g。
In order to optimize the formula of wheat germ hawthorn composite solid drink,polypeptide-rich wheat germs which were prepared from microwave-assisted endogenous protease hydrolysis were used as raw materials and then add hawthorn powder,skim milk powder,konjac powder,sweetener and other accessories.Use Box-behnken test design principle with fuzzy comprehensive evaluation combined with sensory evaluation of color,flavor,taste and soakage,then select three factors on the biggest effect:add amount of hawthorn powder,add amount of konjac powder,add amount of sweetener,to conduct three factors and three levels of response surface test,so as to determine the optimal formulation.The results showed that the appropriate parameters for microwave treatment were 800 W for 8 s and the best formulation were obtained as follows:wheat germ powder 30 g,hawthorn powder 4.85 g,skim milk powder 6 g,konjac powder 1.62 g,sweetener 2.30 g.The wheat germ hawthorn composite solid drink made under this formulation has uniform color,bright color,coordinated aroma,smooth taste and good palatability.The soakage was 90 s and the polypeptide content was about 96.39 mg/g.
作者
姜城红
施雯怡
张喜玲
张慧
唐诗维
蔡鑫琦
郭元新
JIANG Chenghong;SHI Wenyi;ZHANG Xiling;ZHANG Hui;TANG Shiwei;CAI Xinqi;GUO Yuanxin(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang,Jiangsu 212004,China)
出处
《农产品加工》
2022年第20期5-10,共6页
Farm Products Processing
基金
镇江市重点研发项目(NY2020016)
江苏省本科生创新创业训练计划(校企合作类)项目(2021年5月)。
关键词
麦胚
山楂
固体饮料
功能肽
配方优化
wheat germ
hawthorn
solid drink
functional peptite
formulation optimization
