大连工业大学学报2024，Vol.43Issue(2)：90-95,6.DOI:10.19670/j.cnki.dlgydxxb.2024.0203
长尾鳕鱼蛋白肽固体饮料的研制
Prepare of Macruronus novaezelandie peptide solid beverage
摘要
Abstract
A high protein solid beverage product was produced using Macruronus novaezelandie fillet peptides as raw materials prepared from the by-product of aquatic processing.The addition amounts of acidity,sweetness and fragrance agents were optimized by single factor experiments and orthogonal experiments.The results showed that the acidity could be enhanced by adding citric acid,oligofructose,aspartame and strawberry fruit powder,and the saltiness of the product was reduced,while the bitterness in Macruronus novaezelandie fillet peptides was effectively masked.The content of aromatic compounds was increased and the level of sulfides was reduced.The formula for the solid beverage of Macruronus novaezelandie fillet peptides was as follow:2.00 g of peptide powder,1.20 g of strawberry fruit powder,0.45 g of oligofructose,0.15 g of aspartame,0.08 g of citric acid and 0.02 g of vitamin C,which had got the highest sensory score.In the condition,the protein content in solid beverages could reach as high as 69.23％,and bitter amino acids account for 71.28％of the total free amino acids.All microbial indicators could meet relevant national standards.关键词
长尾鳕鱼肽/固体饮料/感官评价Key words
Macruronus novaezelandie peptides/solid beverage/sensory evaluation分类
轻工纺织引用本文复制引用
陶帅妃,马晓雨,程述震,王震宇,杜明..长尾鳕鱼蛋白肽固体饮料的研制[J].大连工业大学学报,2024,43(2):90-95,6.基金项目
辽宁省科技重大专项计划项目(2020JH1/10200001). （2020JH1/10200001）
