摘要
目的研制海参肽饮品的加工工艺配方并进行饮品品质分析。方法以鲜活刺参为原料,利用酶解与纳滤技术,获得海参肽酶解液,加入药食同源辅料研制海参肽饮品。通过单因素试验和正交试验确定产品最优配方,分别利用电子鼻和电子舌对饮品的挥发性成分和滋味进行分析。结果海参肽饮品的最优配方为:以海参肽复配液(含桑葚粉0.3%、蓝莓粉0.3%、茉莉花1%)为基础,添加红糖3%、蜂蜜2%、山楂2%、红枣3%。饮品的挥发性成分中氮氧化物、氢化物、芳香烷烃含量较高,其酸味、苦味、涩味、鲜味、丰富味较海参酶解液有明显变化, 17种氨基酸总含量为7026 mg/kg,其中谷氨酸含量可高达1100 mg/kg,微生物指标均在国家标准要求范围内。结论海参肽饮品含有丰富的营养物质,香气组成丰富,口感佳。
Objective To develop the processing technology of sea cucumber peptide drink and analyze its quality. Methods The fresh Stichopus japonicus was used as the raw material, and the enzymolysis and nanofiltration technologies were used to obtain the Stichopus japonicus peptidase hydrolysate, which was used to develop the Stichopus japonicus peptide beverage with the addition of medicinal and edible excipients. The optimal formula of the product was determined by single factor test and orthogonal test, and the volatile components and taste of the beverage were analyzed by electronic nose and electronic tongue, respectively. Results The optimal formula of the sea cucumber peptide beverage was as follows: based on the sea cucumber peptide compound solution(containing 0.3% of mulberry powder, 0.3% of blueberry powder and 1% of jasmine flower), adding 3% of brown sugar, 2% of honey, 2% of hawthorn and 3% of red date. The volatile components of the beverage included higher contents of nitrogen oxides, hydrides and aromatic alkanes, and the sour, bitter, astringent, umami and rich tastes were significantly changed as compared with those of the holothurian enzymatic hydrolysate, and the total content of 17 amino acids were 7026 mg/kg, among which the content of glutamic acid could be as high as 1100 mg/kg, and the microbial indicators were within the scope of the national standards. Conclusion The sea cucumber peptide drink is rich in nutrients and aroma composition, and have good taste.
作者
陈嘉钰
唐琨
于志鹏
CHEN Jia-Yu;TANG Kun;YU Zhi-Peng(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Yingkou Hao Xuan Industrial Co.Ltd,Yingkou 115000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第7期2758-2764,共7页
Journal of Food Safety and Quality
基金
辽宁省科学事业公益研究基金项目(2016004004)。
关键词
海参肽
饮品
电子鼻
电子舌
氨基酸
sea cucumber peptide
drink
electronic nose
electronic tongue
amino acid
