摘要
优化花生蛋白饮料的复配稳定剂配方,评价添加稳定剂后饮料的感官特性。试验采用均匀设计优化配方,对结果进行回归分析,通过模糊评价法分析饮料的感官特性。结果表明:在试验水平范围内,100mL花生乳中黄原胶用量0.06g、卡拉胶用量0.08g、蔗糖酯用量0.38g时,花生蛋白饮料表现出良好的稳定性,蔗糖酯用量对稳定性的影响最大,黄原胶影响最小,添加最优稳定剂配方后的花生蛋白饮料隶属于"喜欢"等级。
The development of a complex stabilizer for the peanut protein beverage processed in our laboratory is presented. The composition of the stabilizer was optimized by uniform design combined with regression analysis based on sensory evaluation,which was achieved using fuzzy comprehensive evaluation method. The 100 mL of peanut protein beverage added with 0.06 g of xanthan gum,0.08 g of carrageenin and 0.38 g of SE displayed good stability. SE amount had the largest effect on beverage stability,and the effect of xanthan gum amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期58-60,共3页
Food Science
关键词
复配稳定剂
花生蛋白饮料
均匀设计
模糊评价
complex stabilizer
peanut protein beverage
uniform design
fuzzy comprehensive evaluation method
作者简介
许彬（1980-），女，讲师，硕士，研究方向为农产品加工。E—mail：nibux@163．com
