摘要
植物基乳制品作为一种新型流行食品,正在面临如何改善原料种类、感官质地、营养特性的挑战。研究以开心果、榛子、赤藓糖醇为主要原料,制备了一款口感和质地俱佳的植物基蛋白乳饮料。首先,以感官评分作为评定指标,通过单因素实验及正交实验对开心果、榛子、赤藓糖醇的配比进行优化研究;其次,以透光率作为评定指标,通过正交实验探究了卡拉胶、黄原胶、海藻酸钠3种稳定剂的最适添加量。结果表明,最优原料添加量为:开心果乳液50%,榛子乳液20%,赤藓糖醇5%。最优稳定剂添加量:卡拉胶0.02%,黄原胶0.18%,海藻酸钠0.02%。在此条件下,得到质地均一、口感香甜的开心果-榛子植物基乳饮料。
Plant-based milk beverage,a new food fad,are being challenged to improve raw material types,sensory texture,and nutritional properties.In this experiment,pistachios,hazelnuts and erythritol were used as the main raw materials to prepare a plant-based milk beverage with good taste and texture.Firstly,the sensory score was used as the evaluation index,and the ratio of pistachios,hazelnuts and erythritol was optimized through single factor experiment and orthogonal experiments.Meanwhile,the optimal dosage of carrageenan,xanthan gum and sodium alginate were explored by orthogonal experiments.The results showed that the optimal raw material dosage was:pistachio emulsion 50%,hazelnut emulsion 20%,erythritol 5%.The optimal amount of stabilizer was:carrageenan 0.02%,xanthan gum 0.18%,sodium alginate 0.02%.Under these conditions,a pistachio-hazelnut plant-based milk beverage with a uniform texture and sweet taste was obtained.
作者
路飞
孙家琪
许燕飞
赵钦家
孙晓朋
李哲
LU Fei;SUN Jiaqi;XU Yanfei;ZHAO Qinjia;SUN Xiaopeng;LI Zhe(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《沈阳师范大学学报（自然科学版）》
CAS
2024年第3期228-233,共6页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省教育厅科学研究经费项目(LFW201904)
沈阳市科技局粮油深加工重点实验室基金资助项目(202306)
关键词
植物基乳饮料
开心果
榛子
生产工艺
复合稳定剂
plant-based milk beverages
pistachio
hazelnut
production technology
compound stabilizer
作者简介
路飞(1978—),男,辽宁沈阳人,沈阳师范大学副教授,博士;通信作者:李哲(1969—),男,辽宁沈阳人,沈阳师范大学副教授,硕士。
