摘要
研究不同粘度和不同用量海藻酸钠对植物蛋白饮料稳定性影响。通过单因素试验确定海藻酸钠最适粘度和在植物蛋白饮料中最适用量,并通过正交试验确定维A花生乳最佳配方:新鲜花生仁(干重)4%,新鲜胡萝卜8%,食盐0.05%,三聚磷酸盐0.05%,白砂糖2%,甜蜜素(60倍)0.03%,蔗糖酯0.09%,单甘油酯0.06%,黄原胶0.0l%,CMC–Na0.05%,海藻酸钠0.01%。
This article mainly research the effects on the stability of plant protein drinks by sodium alginate with different viscosity and different amount. The optimal viscosity and addition amount are determined through the single factor experiment, and through orthogonal test, has determined best formula of the vitamin A peanuts milk： fresh shelled peanut （ dry weight ） 4% ; fresh carrot 8% ; table salt 0.05%; tripolyphosphate 0.05% ; white granulated sugar 2%, sodium cyclamate （ 60 times ） 0.03% ; sugar ester 0.09%, single glyceride 0.06%, xanthan gum 0.01%, CMC-Na 0.05%, sodium alginate 0.01%.
出处
《粮食与油脂》
北大核心
2009年第2期46-48,共3页
Cereals & Oils
关键词
海藻酸钠
植物蛋白饮料
花生乳
sodium alginate
plant protein drink
peanuts milk
作者简介
范素琴（1982-），女，硕士研究生，研究方向：食品资源开发。
