一种功能型微囊化氨基酸保健饮品的研制

摘要

Using microencapsulation technology and wet granulation method, a kind of functional micro-capsule amino acid health beverage was made according to optimizing the formula. The orthogonal experiment results re-vealed that the effects of corn peptide and citric acid on the organoleptic quality of the beverage were prominent , while the effects of maltitol and fructose on it were not. The best formula of beverage was corn peptide 60%, L-glutamine 16.7%, L-alanine 16.7%, maltitol 5.5%, citric acid 0.8%, fructose 0.3%.%采用微囊化技术和湿法制粒工艺，通过配方优化，研制一种功能型微囊化保健饮品，并对其品质进行评价。正交试验结果表明：玉米肽和柠檬酸对感官品质的影响较为显著，麦芽糖醇和果糖对感官品质的影响不显著。最佳配方为：玉米肽添加量为60%，L-谷氨酰胺添加量为16.7%，L-丙氨酸添加量为16.7%，麦芽糖醇添加量为5.5%，柠檬酸添加量为0.8%，果糖添加量为0.3%。