摘要
以大米肽为主要原料,研究大米肽饮料配方。以感官品质评分作为指标,通过单因素试验和响应面试验分析研究大米肽饮料的最佳配方为大米肽粉添加量0.22%、白砂糖9%、柠檬酸与柠檬酸钠复配(1:1)总添加量为0.05%、炒米香精0.09%。同时利用加速货架期实验分别在4℃、27℃、37℃温度下每隔一段时间对样品的感官品质、理化指标、微生物指标进行检测,计算出商业20℃时大米肽饮料货架期为179d^205d。
The optimal formula of rice peptide beverage was studied through single factor experiment and response surface methodology by sensory quality score as the indicator.The optimum formula of rice peptide beverage was as follows:the rice peptide powder 0.22%,sugar 9%,citric acid and sodium citrate(1:1)total amount of 0.05%,fried flavor 0.09%.At the same time,accelerated shelf life testing was used at a temperature of 4℃,27℃ and 37℃respectively for a period of time to detect the sensory quality,physical and chemical indicators and microbiological indexes of the rice peptide beverage.The shelf life of rice peptide beverage was calculated at about 179 d~ 205 dat commercial 20℃.
出处
《滁州学院学报》
2017年第5期28-33,共6页
Journal of Chuzhou University
基金
滁州学院食品酶法加工科技创新团队
滁州学院实验室开放课题(SWSP201618KF)
关键词
大米肽
饮料
配方
货架期预测
Rice peptide
beverage
formula
shelf life prediction
