摘要
利用单因素实验和正交试验,以稳定性指数为指标,对以杏仁、花生仁等果仁为蛋白质来源的复合植物蛋白饮料的加工工艺进行优化。结果表明,在果仁添加量为4.0%,物料粒度为45μm,一级均质压力为8MPa,二级均质压力为35MPa的工艺条件下,所得复合植物蛋白饮料的稳定性最佳,内容物稳定状态能够保持18个月以上,在此存放期间不发生脂肪上浮和蛋白质沉淀现象。
The process conditions of mixed plant protein beverage with almond and peanut as protein sources was optimized by single factor experiments and an orthogonal array design referencing as stability index. The results showed that the optimal process conditions were determined as follows： The content of nuts added 4.0%, nuts granularity 45/zm, the first-stage homogeneous pressure 8MPa, and the second-stage homogeneous pressure 35MPa. Under the conditions of the above, the stability of plant protein beverage was best .There was no phenomenon of fat floating and protein precipitation in the beverage during 18 months.
出处
《饮料工业》
2017年第2期51-54,共4页
Beverage Industry
关键词
复合植物蛋白饮料
稳定性
影响因素
mixed plant protein beverage
stability
influencing factors
作者简介
高玉丽（1971-），女，工程师，学士，研究方向为植物蛋白饮料的研发与制造。E—mail：839910356@qq．com
