刘欣荣,郭芮,申亮,齐凤生,刘红英.胶原蛋白肽红枣汁复合饮料的研制[J].包装工程,2020,41(7):50-57.
LIU Xin-rong,GUO Rui,SHEN Liang,QI Feng-sheng,LIU Hong-ying.Development of Collagen Peptide Jujube Juice Compound Beverage[J].Packaging Engineering,2020,41(7):50-57. |
| 胶原蛋白肽红枣汁复合饮料的研制 |
| Development of Collagen Peptide Jujube Juice Compound Beverage |
| 投稿时间：2019-05-05 修订日期：2020-04-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.07.007 |
| 中文关键词: 胶原蛋白肽 脱腥 复合饮料 |
| 英文关键词: collagen peptide dislocation compound beverage |
| 基金项目:河北省现代农业产业技术体系特色海产品创新团队项目（HBCT2018170207）；河北省食品科学与工程“双一流”建设资金（2016SPGCA18）；河北省科技计划新型食品加工关键技术及包装材料开发项目（17227117D） |
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| 中文摘要: |
| 目的 以红鳍东方鲀鱼皮制得的胶原蛋白肽（1~5 ku）和红枣汁为原料研制胶原蛋白肽红枣汁复合饮料，并确定其最佳的生产工艺。方法 以氮得率和感官评价为指标，通过单因素和正交试验研究脱腥时间、脱腥温度、活性炭添加量等3个因素对胶原蛋白肽脱腥效果的影响；以感官评价为指标，通过单因素和正交试验研究胶原蛋白肽和红枣汁的添加配比、蔗糖添加量、柠檬酸添加量对胶原蛋白肽红枣汁复合饮料风味、澄清度、香气、色泽的影响；以菌落总数和感官评价为指标，研究温度对胶原蛋白肽红枣汁复合饮料灭菌效果的影响。结果 活性炭添加量为2.00 mg/mL，脱腥温度为45 ℃，脱腥时间为20 min，添加胶原蛋白肽和红枣汁的体积比为2∶1，蔗糖的质量分数为2.50%，柠檬酸的质量分数为0.15%，在压力0.02 MPa，温度105 ℃条件下灭菌10 min时，感官评分最高，所制得的饮料酸甜可口、口感顺滑，具有浓郁的红枣香气和特有的胶原蛋白香气。结论 适宜的活性炭添加量、脱腥温度、脱腥时间，蔗糖、柠檬酸添加量，胶原蛋白肽和红枣汁的添加配比，以及灭菌条件，可以最大限度地保留饮料的特有风味。 |
| 英文摘要: |
| The work aims to develop the compound beverage with collagen peptide (1-5 ku) prepared from Takifugu rubripes skin and jujube as raw materials, and determine the optimum production process. Nitrogen yield and sensory evaluation were used as indicators to study the effects of three factors, such as deodorization time, deodorization temperature and activated carbon addition, on the deodorization effect of collagen peptide by single factor and orthogonal experiments. The sensory evaluation was used as an indicator to study the effects of addition ratio of collagen peptide and jujube juice, the amount of sucrose added, and the amount of citric acid on the flavor, clarity, aroma and color of collagen peptide jujube juice by single factor and orthogonal experiments. The total number of colonies and sensory evaluation were used as indicators to study the effects of temperature on the sterilization effect of collagen peptide jujube juice composite beverage. When the addition amount of activated carbon was 2.00 mg/mL, the deodorization temperature was 40 °C, the deodorization time was 20 min, the addition ratio of collagen peptide and jujube juice was 2∶1, the amount of sucrose added was 2.50%, the amount of citric acid was 0.15%, and the sterilization lasted for 10 minutes at the pressure of 0.02 MPa and the temperature of 105 °C, the sensory score was the highest and the developed beverage was sweet, sour and smooth, and had a strong red jujube aroma and unique collagen aroma. Appropriate activated carbon addition, deodorization temperature, deodorization time, sucrose and citric acid addition, addition ratio of collagen peptide and jujube juice and sterilization conditions can maximize the unique flavor of the beverage. |
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