文献类型：期刊文献

中文题名：两款果香型牡蛎肽饮料的研制

英文题名：Development of Two Kinds of Fruity Oyster Peptide Beverages

作者：李婉[1,2];曹文红[1,2];章超桦[1,2];秦小明[1,2];郑惠娜[1,2];林海生[1,2]

机构：[1]广东海洋大学深圳研究院,广东深圳518108;[2]广东海洋大学食品科技学院,广东湛江524088

年份：2020

卷号：41

期号：19

起止页码：132

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2017、北大核心

基金：深圳市大鹏新区产业发展专项资金项目(KY20180111);国家贝类产业技术体系项目(CARS-49)。

语种：中文

中文关键词：牡蛎肽;饮料;营养价值;风味;稳定性

外文关键词：oyster peptide;beverage;nutritive value;flavor;stability

中文摘要：牡蛎肽具有较高的营养价值和生物活性,为了推广牡蛎肽的利用,开发两款新型牡蛎肽饮料。该研究以牡蛎肽为原料,辅以水蜜桃粉、椰浆粉、蔗糖、甜菊糖苷、三氯蔗糖和薄荷香精调节口感,并经脱色、脱腥、均质和杀菌等工艺研制开发两款营养价值高、风味宜人的果香型牡蛎肽饮料。通过正交试验对稳定剂种类及添加量进行优化,筛选出牡蛎肽饮料稳定剂最佳配比。通过单因素试验、正交试验和响应面优化试验确定牡蛎肽饮料的最佳配方。清香型牡蛎肽饮料:牡蛎肽3%,蔗糖7%,甜菊糖苷0.8%,三氯蔗糖0.006%,水蜜桃粉2%,罗汉果粉0.05%,薄荷香精0.2%,羧甲基纤维素钠(carboxymethylcellulose,CMC-Na)0.05%,果胶0.01%;椰香型牡蛎肽饮料:牡蛎肽3%,蔗糖5%,甜菊糖苷0.48%,椰浆粉10%,三氯蔗糖0.006%,CMC-Na 0.05%,果胶0.01%。

外文摘要：Oyster peptide has high nutritional value and biological activity.In order to promote the application of oyster peptide,two new oyster peptide beverages were developed.In this study,oyster peptide was used as raw material,supplemented with honey peach powder,coconut milk powder,sucrose,stevia glycoside,sucralose and mint essence to regulate the taste,and two kinds of fruity oyster peptide beverages with high nutritional value and pleasant flavor were developed by decolorization,deodorization,homogenization and sterilization.The type and amount of stabilizers were optimized by orthogonal testand,the best ratio of stabilizers for oyster peptide beverages were selected.The optimum formula of oyster peptide beverages were determined by single factor test,orthogonal experiment and response surface optimization test,refreshing fragrance oyster peptide beverage:oyster peptide 3%,sucrose 7%,stevia glycoside 0.8%,sucralose 0.006%,honey peach powder 2%,grosvenor powder 0.05%,mint flavor 0.2%,Carboxymethylcellulose(CMC-Na)0.05%,pectin 0.01%.Coconut-scented oyster peptide beverage:oyster peptide 3%,sucrose 5%,stevia glycoside 0.48%,coconut milk powder 10%,sucralose 0.006%,CMC-Na 0.05%,pectin 0.01%.