Full
Outline
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.
The solid beverage of Sesamum indicum L.-Glycine max (L.) Merr.-collagen peptide was evaluated based on sensory scores and reconstitution properties.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, and the in vitro antioxidant activities and the powder properties of the product were also evaluated.
The optimal formula for the composite solid beverage was determined as follows: Sesamum indicum L. 25.0%, Glycine max (L.) Merr. 15.0%, collagen peptide 6.0%, maltodextrin 42.7%, inulin 10.0%, 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 content were 17.7% and 17.1%, respectively. The content 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. The powder characteristic analysis results indicated that it possessed good reconstitution-dispersibility and flowability.
This study successfully develops 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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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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