等渗电解质饮料研制
Development of Isotonic Electrolyte Beverage
宋蕾 1任耀鹏 1毛佳奇 1胡长利 1李赫2
作者信息
- 1. 今麦郎饮品股份有限公司,北京 100000
- 2. 北京工商大学食品与健康学院,北京 100048
- 折叠
摘要
目的 科学研制一种等渗配方电解质饮料.方法 通过单因素实验探究对渗透压影响因素及确定渗透压变化梯度,通过渗透压值和感官评价进行配方设计,从而研制等渗电解质饮料.结果 当食用葡萄糖添加量为 4.2%、结晶海藻糖添加量 1.7%、海盐添加量 0.03%、氯化钾添加量 0.02%时等渗电解质饮料口感最佳,渗透压为307mOsmol/L,符合等渗食品要求.结论 糖和电解质是渗透压来源原料.按本实验工艺配方优化,产品口感最优.
Abstract
Purpose:To study the development of isotonic electrolyte beverage.Method:Through the single factor experiment,the influence factors of osmotic pressure and the gradient of osmotic pressure were investigated,and the formula was designed by osmotic pressure value and sensory evaluation,so as to develop the isotonic electrolyte beverage.Result:Dietary glucose added amount:4.2%,crystalline trehalose added amount:1.7%,sea salt added amount:0.03%,potassium chloride added amount:0.02%,isotonic electrolyte beverage tasted best.The osmotic pressure was 307mOsmol/L,which met the requirements of isotonic food.Conclusion:Sugar and electrolyte were the raw materials of osmotic pressure.According to the test process formula optimization,the product taste was the best.
关键词
渗透压/电解质饮料/等渗/工艺优化Key words
osmotic pressure/electrolyte drink/iso-osmia/process optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据