可口革囊星虫胶原蛋白肽即食凝胶的研制

AbstractThe research explores the main raw materials for the tasic cystic starworm wall,with jelly powder,xylitol and cyclosaralex as the ingredients,the basic processof making ready-to-eat gels and the best product formulations.By selecting thebody walls of 4 enzyme hydrolysis citerossacs,the hydrolysis degree is used asan indicator to screen the best hydrolysis easlysesine of collagen peptides,andthe single-factor test and orthogonal test are used to determine the bestformulation of the product.The experimental results show that the palatablegesty aphid wall has papaya protease in pH of 7,the temperature is 55 degrees C,the added enzyme is 4.5%,the hydrolysis is the highest,up to 17.17%,and thebest formula for ready-eating gel is every 100g delicious The cystic cystic wormwall enzyme solution added 10g jelly powder,3.5g xylitol,0.4g ring-like dextrinready-to-eat gel with its own color,fragrance,no odor,no corruption,no otherforeign objects visible to the naked eye,the overall taste of the product issuitableKeywords:collagen peptide,enzymatic hydrolysis,instant gel