| 胶原蛋白茶饮料的研制 |
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| 引用本文： | 沈弘,张邦建,史建国. 胶原蛋白茶饮料的研制[J]. 科技咨询导报, 2014, 0(1): 237-237 |
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| 作者姓名： | 沈弘 张邦建 史建国 |
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| 作者单位： | 包头轻工职业技术学院,内蒙古包头014035 |
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| 基金项目： | 包头轻工职业技术学院项目“胶原蛋白绿茶饮料的研究” |
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| 摘 要： | 以胶原蛋白多肽、白砂糖、柠檬酸为原料,进行了胶原蛋白茶饮料配方和条件优化的研究。结果表明：胶原蛋白饮料的原料配方为胶原蛋白3%,柠檬酸0.4%,白砂糖6%,稳定剂阿拉伯胶0.2%;且均质压力为20 MPa,杀菌温度为80℃,杀菌时间20 min,可获得较为优质的产品。
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| 关 键 词： | 胶原蛋白 茶饮料 均质 杀菌 |
The development of the collagen tea drinks |
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| SHEN Hong;ZHANG Bangjian;SHI Jianguo. The development of the collagen tea drinks[J]. , 2014, 0(1): 237-237 |
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| Authors: | SHEN Hong ZHANG Bangjian SHI Jianguo |
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| Affiliation: | SHEN Hong;ZHANG Bangjian;SHI Jianguo Baotou light industry professional technology institute; Inner Mongolia;BaoTou=014035 |
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| Abstract: | The material configuration and processing techniques of beverage were researched in this paper, Taking collagen, citricacid,sugar and arabic gum as taw materials.The results show that the best raw material configuration for the beverage was as follows： collagen 3%,citricacid 0.4%,sugar 6%,arabic gum 0.2%.And the optimal processing technology for the beverage was： homogenizing under the pressure 20 MPa and sterilizing under the temperature 80 ℃ for 20 min. |
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| Keywords: | collagen beverage homogenizing sterilizing |
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