| 速溶氨基酸固体饮料工艺的研究 |
| |
| 引用本文： | 马猛华,王金玺,田智斌,李华伟,张伟.速溶氨基酸固体饮料工艺的研究[J].发酵科技通讯,2014(2):15-17. |
| |
| 作者姓名： | 马猛华 王金玺 田智斌 李华伟 张伟 |
| |
| 作者单位： | 江苏神华药业有限公司,江苏,金湖211600 |
| |
| 摘 要： | 以支链氨基酸为主要原料,适当添加白砂糖、麦芽糖醇、三氯蔗糖、酒石酸、柠檬酸、食用香精、磷脂等辅料混合调配,采用正交试验对固体饮料的配方进行优化。实验结果表明,葡萄味支链氨基酸速溶固体饮料最佳配方为支链氨基酸45%~55%,白砂糖30%~35%,酸味剂4.0%,三氯蔗糖0.8%,麦芽糖醇4.5%,磷脂0.7%,制得固体饮料具有天然葡萄风味,速溶性好,口感良好,酸甜可口。
|
| 关 键 词： | 黄支链氨基酸 速溶 固体饮料 |
Preparation of an instant solid beverage of amino acids |
| |
| Authors: | MA Meng-hua WANG Jin-xi TIAN Zhi-bin LI Hua-wei ZHANG Wei |
| |
| Affiliation: | (Jiangsu Shenhua Pharmaceutical Co., Ltd, Jinhu Jiangsu 211600, China) |
| |
| Abstract: | BThe instant solid beverage of branched-chain amino acids were prepared by mixing of branched-chain amino acids, sugar, mahitol, sucralose, malic acid, citric acid, food flavor and phospholipids. The optimal conditions were obtained by orthogonal experiments as following： branched-chain amino acids 45%-55%, sugar 30%-35%, sour agent 4%, sucralose 0.8%, malti- tol 4.5% and phosph,）lipids 0.7%. The instant solid beverage with natural flavor of grape, good taste, sweet and sour. |
| |
| Keywords: | branched-chain amino acids （BCAA） instant solid beverage |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
