Optimization and Quality Analysis of Nine Peptide Powder Formula for Sports Nutritional Food
Using cartilage collagen peptide,fish collagen peptide,non-denaturing type Ⅱ collagen peptide,bone collagen peptide,ginseng peptide,yam peptide,lycium berry peptide,poria peptide,sea cucumber oligopeptide,turmeric powder and sodium hyaluronate as the main raw materials,adding sweetener,nine peptide powder was prepared by sieving and mixing process.Using sensory scores as evaluation indicators,single factor experiments and Box Behnken response surface methodology was used to optimize the nine peptide powder formula.The optimal formula was as follows:cartilage collagen peptide 41.00％,fish collagen peptide 23.00％,elderberry powder 20.20％,non-denatured type Ⅱ collagen peptide 2.00％,bone collagen peptide 2.00％,ginseng peptide 2.00％,yam peptide 2.00％,wolfberry peptide 2.00％,and poria peptide 2.00％,turmeric powder 2.00％,sea cucumber oligopeptide 1.00％,sodium hyaluronate 0.43％,citric acid 0.20％,stevia glycoside 0.17％.The nine peptide powder prepared by the formula has fine powder,uniform color and suitable taste sweetness.Through sensory and quality testing,the average load difference of the nine peptide powder was 0.81％,protein content was 80.05％,fat content was 2.61％,and the quality index met the requirements,and the average score of the product was 87.88 points.Under the condition of 3 months accelerated stability test,the protein content of the obtained nine peptide powder was stable,and the water and microbial indexes met the requirements,which verified the stability of the nine peptide powder.
万方数据
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