摘要
本研究旨在探索橄榄蛋白饮料的配方和处理方法,提高橄榄蛋白饮料的稳定性,延长其货架期。采用单因素和正交实验优化了橄榄蛋白饮料中添加剂的比例,最佳添加比例为4%的蔗糖、0.06%的吐温80、0.06%的羧甲基纤维素钠和0.06%的黄原胶,稳定系数为30.01%。此外,通过对比分析,确定了121℃、10 min的灭菌条件为最佳,为进一步开发橄榄蛋白饮料奠定了研究基础。
The purpose of this study was to explore the formulation and treatment of olive protein beverage,improve the stability of olive protein beverage and extend its shelf life.Single factor and orthogonal experiment were used to optimize the proportion of additives in olive protein drink.The optimal proportion was 4%sucrose,0.06%Tween 80,0.06%sodium carboxymethyl cellulose(CMC-Na)and 0.06%xanthan gum,and the stability coefficient was 30.01%.In addition,through comparative analysis,the sterilization condition of 121℃and 10 min was determined as the best,which laid the research basis for further development of olive protein beverage.
作者
耿云娣
朱海燕
宗宁燕
涂俊宏
陈元芝
GENG Yundi;ZHU Haiyan;ZONG Ningyan;TU Junhong;CHEN Yuanzhi(Changzhou Changjian Yinuo Food Testing Center Co.,Ltd.,Changzhou 213000,China)
出处
《食品安全导刊》
2024年第10期132-137,共6页
China Food Safety Magazine
关键词
橄榄蛋白
蛋白饮料
稳定性
灭菌
olive protein
protein drink
stability
sterilize
作者简介
耿云娣(1979—),女,江苏泰州人,本科,工程师。研究方向:药物分析;通信作者:陈元芝(1977—),女,陕西安康人,硕士,高级工程师。研究方向:食品质量管理。E-mail:cjyn_cyz@163.com。
