摘 要 探讨以可口革囊星虫胶原蛋白肽为主要原料，以果冻粉，木糖醇和环状糊精为配料，制作即食凝胶的基础工艺以及最佳的产品配方。选用 4 种蛋白酶以水解度作为指标，筛选星虫体壁胶原蛋白肽最佳水解酶；采用单因素试验以及正交试验以确定可口革囊星虫胶原蛋白肽即食凝胶产品的最佳配方。结果表明：可口革囊星虫体壁以木瓜蛋白酶在 pH 值为 7，温度为 55℃，加酶量为 5%，水解 6h 时水解度最高，可达 17.17%；即食凝胶最佳配方为每 100g 可口革囊星虫体壁酶解溶液中加入 8g 果冻粉、3.5g 木糖醇、0.4g 环状糊精。以此配方制得的即食凝胶具有本身应有的色泽、可口革囊星虫所特有的鲜味，无明显的异味，凝胶的口感软硬适宜。关键词：可口革囊星虫；胶原蛋白肽；即食凝胶AbstractThe research explores the main raw materials for the tasic cystic starworm wall, with jelly powder, xylitol and cyclosaralex as the ingredients, the basic process of making ready-to-eat gels and the best product formulations. By selecting the body walls of 4 enzyme hydrolysis citerossacs, the hydrolysis degree is used as an indicator to screen the best hydrolysis easlysesine of collagen peptides, and the single-factor test and orthogonal test are used to determine the best formulation of the product. The experimental results show that the palatable gesty 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 the best formula for ready-eating gel is every 100g delicious The cystic cystic worm wall enzyme solution added 10g jelly powder, 3.5g xylitol, 0.4g ring-like dextrin ready-to-eat gel with its own color, fragrance, no odor, no corruption, no other foreign objects visible to the naked eye, the overall taste of the product is suitable.Keywords: collagen peptide, enzymatic hydrolysis, instant gel目录1引 言.............................................................
