期刊论文

Development of Banana Juice Soybean Peptides Sports Drinks

中文

食品研究与开发

1005-6521

2016

37

7

92-96

10.3969/j.issn.1005-6521.2016.07.023

本校为第一机构

根据运动员机体变化的特点,研制开发出以香蕉和大豆多肽为主要原料的一种新型运动饮料。通过单因素试验、正交试验和感官评价,结果表明：确定最佳灭菌工艺条件为110℃,15 s。香蕉汁大豆多肽运动饮料的最佳工艺配方为：香蕉汁为100 g,无机盐2.0 g,大豆多肽1.6 g,蔗糖12 g,柠檬酸0.20 g,葡萄糖0.5 g。该工艺配方所得的产品质地均匀,营养丰富,口感细腻,是一款价值较高的运动饮料。

According to the characteristics of the body of the athlete changes, developed a new sports drink, in which the banana and soy peptides were the main raw materials.The optimal formula and processing parameters were determined through single factor experiments,orthogonal experiment and sensory evaluation. The best sterilization process conditions were 110 ℃ for 15 s.The results showed that the best formula of banana juice soy peptides sports drinks composite beverage was that banana juice 100 g, inorganic salts 2.0 g,soy peptides 1.6 g,sucrose ...