富含茶多酚能量胶的研制及其抗氧化活性-现代食品科技.PDF

现代食品科技 Modern Food Science and Technology 2018, Vol.34, No.8 富含茶多酚能量胶的研制及其抗氧化活性 李国胜，马捷，赵玉红 （东北林业大学林学院，黑龙江哈尔滨 150040 ） 摘要：这项研究旨在研制具有抗氧化功能的能量胶。实验以感官评分、能量密度、DPPH 自由基清除率为评价指标，通过单因 素试验和响应面试验对产品配方进行优化。结果表明，能量胶产品的最佳配方为：以明胶溶液质量为基准，明胶水溶液浓度为25% ， 总糖含量（蔗糖:麦芽低聚糖=1:1 ，m/m ）62.43%，蛋白质含量（乳清蛋白:大豆分离蛋白=3:1 ，m/m ）25.4% ，植物油24.92% ，可可脂 25% ，复合维生素1.07%，茶多酚0.19%。该产品感官评分为9.13，能量密度为3.37 Kcal/g，DPPH·清除率为83.05%。与市售能量胶 和未含茶多酚能量胶进行体外抗氧化能力比较表明：含茶多酚能量胶、市售能量胶和未含茶多酚能量胶对ABTS+ ·的IC50 分别为1.75 mg/mL 、3.22 mg/mL、5.86 mg/mL；对·OH 的IC50 分别为0.02 g/mL、0.03 g/mL、0.10 g/mL；总还原能力由强到弱为：含茶多酚能量 胶市售能量胶未加茶多酚的能量胶。该能量胶产品具有较强的抗氧化能力和较高的能量密度。 关键词：能量胶；感官评分；能量密度；抗氧化功能 文章篇号：1673-9078(2018)08-145-154 DOI: 10.13982/j.mfst.1673-9078.2018.8.022 Preparation of Tea Polyphenol-rich Energy Gel and its Antioxidant Activity LI Guo-sheng, MA Jie, ZHAO Yu-hong (College of Forestry, Northeast Forestry University, Harbin 150040, China) Abstract: This study aimed to develop an energy gel with antioxidation properties. The product formulation was optimized by single factor test and response surface methodology, based on indicators such as sensory score, energy density, and DPPH· scavenging activity. The obtained results revealed the optimal formula for energy gel products: On the basis of the mass of gelatin solution, the concentration of the gelatin aqueous solution, 25% total sugar content (sucrose : maltose-oligosaccharide = 1:1, m/m), 62.43%; protein content (whey protein: soybean protein isolate = 3:1, m/m), 25.4%; vegetable oil, 24.92%; cocoa butter, 25%; multi-vitamins, 1.07%; tea polyphenols, 0.19%. Such a product had a sensory score of 9.13, with