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| 黑芝麻黑豆胶原蛋白肽固体饮料配方优化及其品质分析 |
| Formula optimization and quality analysis of Sesamum indicum L-Glycine max (L.) Merr.-collagen peptide solid beverage |
| 投稿时间：2026-02-11 修订日期：2026-08-18 |
| DOI： |
| 中文关键词: 黑芝麻 黑豆 胶原蛋白肽 固体饮料 抗氧化性 冲调性 |
| 英文关键词:black sesame black bean collagen peptide solid beverage antioxidant activities reconstitution properties |
| 基金项目:国家自然科学基金项目(32572501)，广东省科学技术协会青年科技人才培育计划（SKXRC2025478），广东省农业科学院“金颖人才”项目资助（R2026PY-TJ021） |
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| 中文摘要: |
| 目的 以黑芝麻、黑豆、胶原蛋白肽为主要原料, 辅以麦芽糊精、菊粉、蔗糖和海藻酸钠, 优化其制备工艺并开发一种兼具功能与食味品质的复合固体饮料。方法 黑芝麻黑豆胶原蛋白肽固体饮料以感官评分、冲调性为指标, 采用单因素试验与正交试验对黑芝麻、黑豆、胶原蛋白肽添加量进行配方优化, 并对所得产品主要营养活性成分, 体外抗氧化活性, 以及粉体特性进行评价。结果 复合固体饮料的最佳配比为: 黑芝麻25.0%、黑豆15.0%、胶原蛋白6.0%、麦芽糊精42.7%、菊粉10.0%, 蔗糖1.0%、海藻酸钠0.3%。在此配方下, 产品粉体均匀细腻, 口感醇厚顺滑, 感官评分最高; 其蛋白、脂肪含量分别为17.7%和17.1%, 总酚13.10 mg GAE/g, 黑色素10.02 mg SME/g、花色苷0.15 mg CGE/g, 具有一定的抗氧化活性, 粉体特性分析结果显示其具有良好的冲调分散性和流动性。结论 本研究成功研制出一款感官品质优良、营养丰富且具有抗氧化功能的黑芝麻黑豆胶原蛋白肽固体饮料, 为黑芝麻黑豆深加工产品的开发与产业化应用提供理论依据和技术支撑。 |
| 英文摘要: |
| Objective This study aimed to optimize the formula and develop a composite solid beverage with both functional and eating qualities, utilizing Sesamum indicum L., Glycine max (L.) Merr., and collagen peptide as the main raw materials, supplemented by maltodextrin, inulin, sucrose, and sodium alginate. Methods The solid beverage of Sesamum indicum L.-Glycine max (L.) Merr.-collagen peptide was evaluated based on sensory scores and solubility. Single-factor experiments and orthogonal experiments were conducted to optimize the formula for the addition amounts of Sesamum indicum L, Glycine max (L.) Merr., and collagen peptide. The main nutritional components and active ingredients of the obtained product were evaluated. The in vitro antioxidant activities and the powder properties of the product were also evaluated. Results The optimal formula for the composite solid beverage was determined as follows: Sesamum indicum L 25%, Glycine max (L.) Merr. 15%, collagen peptide 6%, maltodextrin 42.7%, inulin 10%, sucrose 1.0%, and sodium alginate 0.3%. Under this formula, the product exhibited a uniform and fine texture, a mellow and smooth taste, and achieved the highest sensory score. Its protein and fat contents were 17.7%, and 17.1%, respectively. The contents of total phenolics, melanin, and anthocyanins were 13.10 mg GAE/g, 10.02 mg SME/g, and 0.15 mg CGE/g, respectively, demonstrating certain antioxidant activities. Powder characteristic analysis showed favorable reconstitution dispersibility and flowability. Conclusion This study successfully developed a Sesamum indicum L.-Glycine max (L.) Merr.-collagen peptide solid beverage with excellent sensory quality, rich nutrition, and antioxidant function, providing a theoretical basis and technical support for the development and industrial application of deep-processed Sesamum indicum L. and Glycine max (L.) Merr. products. |
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