【摘要】 以当地特色农产品藜麦和杏仁为原料，研究制备一款具有抗氧化活性的复合饮料，为藜麦和杏仁的精深加工利用提供研究基础。采用碱性蛋白酶水解黑色藜麦中提取的蛋白质，得到具有抗氧化活性的多肽，与杏仁汁混合，辅以食品添加剂，制备复合饮料。采用单因素试验和正交试验，对L-半胱氨酸、亚硫酸钠、抗坏血酸和植酸进行护色效果的研究。结果表明，当抗坏血酸添加量0.30%,L-半胱氨酸添加量0.04%，亚硫酸钠添加量0.03%，植酸添加量0.02%时，复合护色剂的护色效果最好。复合饮料的制备通过单因素试验和正交试验，得到当藜麦抗氧化肽粉添加量3%，杏仁汁添加量30%，柠檬酸添加量0.10%，白砂糖添加量6%时，复合饮料的品质最佳，与未添加藜麦抗氧化肽粉的对照组相比，其抗氧化活性提高了35.65%。研制出的藜麦抗氧化肽杏仁复合饮料具有杏仁和藜麦特有的香气，颜色呈乳白色，组织状态均匀、黏稠度适中、酸甜可口，且具有良好的抗氧化活性。更多还原

【Abstract】 The local characteristic agricultural products,such as quinoa and almond were used as raw materials to prepare a composite beverage with antioxidant activity,and it would provide a research basis for the deep processing and utilization of quinoa and almonds. The quinoa antioxidant peptide was obtained from black quinoa protein which were hydrolyzed by alkaline protease,then it was mixed with almond juice and supplemented with food additives to process a composite beverage. In order to prevent the browning of the beverage,color protection effects of L-cysteine,sodium sulfite,ascorbic acid,and phytic acid were investigated by single and orthogonal experiments. The results showed that when ascorbic acid was 0.30%,L-cysteine was 0.04%,sodium sulfite 0.03%,and phytic acid was 0.02%,the color protection effect was the best. Afterwards,the processing technology of composite beverage was optimized by single and orthogonal experimental methods, and the quality of the composite beverage was the best when the quinoa antioxidant peptide was 3%,almond juice was 30%,citric acid was0.10%,and sugar was 6%. At the same time, the antioxidant activity of compound beverage increased by 35.65%,which compared with the control group without the quinoa antioxidant peptide. The quinoa antioxidant peptide-almond composite beverage had the unique flavor of almonds and quinoa, the color was white,the tissue state was uniform,the viscosity was moderate,the taste of sour and sweet was just right, and the antioxidant activity was good.更多还原