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《Farm Products Processing》 2018-01
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Development of Soybean Oligopeptide Functional Beverage

YAO Pengcheng;WU Yuanyuan;WANG Xin;XU Liping;Mudanjiang Food and Drug Inspection and Inspection Center;Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce;  
The optimum conditions were determined by orthogonal test. The optimum conditions were determined by orthogonal test. The optimum conditions were determined by orthogonal test. The optimal conditions were as follows,soybean oligopeptide powder,soybean oligopeptide powder,sugar,thickener and sour agent were used as single factor. Soybean oligopeptide powder 2 mg/mL,sugar 80 mg/mL,thickener 0.25 mg/mL,sour agent 2.5 mg/mL. The results showed that the addition of soy oligopeptide powder was the main factor, and the addition of sour agent and sugar was the same, the content of soybean oligopeptide was higher than that of soybean oligosaccharide,the amount of additive added was minimal. The results showed that the performance of the functional beverage was the best,and the indexes were in accordance with the national standard.
【Fund】: 黑龙江省教育厅项目“硫酸软骨素的制备及降血脂作用的研究”(12541194)
【CateGory Index】: TS275.4
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