梅花鹿鹿角盘多肽功能饮料工艺配方的研究
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摘要
梅花鹿鹿角盘多肽具有预防治疗女性乳腺增生的作用,试验以此为原料,开发一种方便食用的功能饮料。在单因素试验基础上,应用Box-Behnken响应面法,确定了鹿角盘多肽多功能饮料的最佳工艺配方为多肽水解液9.94%、酸味剂0.39%、甜味剂7.98%、稳定剂0.21%。在此条件下,鹿角盘多肽功能饮料对羟基自由基的清除率高达48.79%,饮料呈金黄色,澄清透明,清爽可口。
The sika antler polypeptide has the function of preventing and treating breast hyperplasia in women. This experiment uses this as a raw material to develop a functional beverage that is convenient to drink. Based on the single factor experiment, the Box-Behnken response surface method was used to determine the optimal formulation of the antler disk peptide multi-functional beverage: polypeptide hydrolysate 9.94%, acid taste agent 0.39%, sweetener 7.98%, and stabilizer 0.21%.Under these conditions, the clearance rate of hydroxyl radicals in the antler plate polypeptide functional beverage is as high as 48.79%, and the beverage is golden yellow, clear and transparent, fresh and delicious.
The sika antler polypeptide has the function of preventing and treating breast hyperplasia in women. This experiment uses this as a raw material to develop a functional beverage that is convenient to drink. Based on the single factor experiment, the Box-Behnken response surface method was used to determine the optimal formulation of the antler disk peptide multi-functional beverage: polypeptide hydrolysate 9.94%, acid taste agent 0.39%, sweetener 7.98%, and stabilizer 0.21%.Under these conditions, the clearance rate of hydroxyl radicals in the antler plate polypeptide functional beverage is as high as 48.79%, and the beverage is golden yellow, clear and transparent, fresh and delicious.
引文
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[2]张旭霞,田玉华,齐琳,等.梅花鹿鹿角脱盘化学成分的研究[J].吉林畜牧兽医,2013,34(8):11-16.
[3]段冷昕.梅花鹿茸多肽的化学结构及其抗肝纤维化作用[D].长春:吉林大学,2007.
[4]张宝香,金春爱,赵延平.鹿角盘的化学成分与开发利用[J].特种经济动植物,2005,8(12):7.
[5]王艳梅.东北梅花鹿茸主要成分系统性比较研究[D].哈尔滨:东北林业大学,2004.
[6]王邦辉,李德远,王海东.鹿产品的精深加工及其产品的研发[J].中国食物与营养,2009(3):34-35.
[7]马平.人参乳清蛋白多肽饮料的稳定性及活性研究[D].长春:吉林大学,2016.
[8]曲双双,刘婷,龚东磊,等.响应面法优化活菌型乳饮料的条件工艺[J].中国乳品工业,2016,44(4):61-64.
[9]葛英亮,马艳秋.响应面法优化蓝莓澄清型果汁饮料工艺[J].食品科学,2012(12):52-57.
[10]林建原,季丽红.响应面优化银杏叶中黄酮的提取工艺[J].中国食品学报,2013,13(2):83-90.
[11]边梅娜,李松泽,白红进,等.响应面法优化赤霞珠葡萄叶总黄酮的提取工艺[J].新疆农业科学,2013,50(11):2037-2045.
[12] CHEN X P,WANG W X,LI S B,et al. Optimization of ultrasound-assisted extraction of Lingzhi polysaccharides using response surface methodology and its inhibitory effect on cervical cancer cells[J].Carbohydrate polymers,2010,80(3):944-948.