锦灯笼花生大豆饮料生产工艺试验  

Production process test of physalis soybean peanut drink

作　　者：于海杰[1] 姚文秋[1] 

机构地区：[1]黑龙江农业职业技术学院,佳木斯154007

出　　处：《食品安全质量检测学报》2013年第6期1731-1735,共5页Journal of Food Safety and Quality

基　　金：黑龙江省教育厅高职高专院校科研项目(11555061);黑龙江省教育厅科研项目(11515098)~~

摘　　要：目的：研究锦灯笼花生大豆植物蛋白饮料生产工艺。方法将锦灯笼、花生和大豆经处理磨浆调配成的一种锦灯笼花生大豆复合植物蛋白饮料。结果豆浆：锦灯笼汁：花生浆经正交试验得出最佳配比为豆浆40%，锦灯笼汁11%，花生浆5%；pH为7.5~8.0添加0.2%复合稳定剂(羧甲基纤维素钠(CMC)：果胶：黄原胶=1：1：1)可增加成品的胶粘性，使饮料稳定性好，口感俱佳，饮料成品呈弱碱性。结论锦灯笼花生大豆饮料风味影响因素进行三因素三水平正交试验，由极差分析可知，主次顺序是锦灯笼汁〉豆浆〉花生浆，即锦灯笼汁量对产品质量影响最大，其次是豆浆。最佳配比：豆浆：锦灯笼汁：花生浆=40：11：5；添加复合稳定剂(羧甲基纤维素钠(CMC)：果胶：黄原胶=1：1：1)，可增加成品胶粘性，稳定性好，口感俱佳；通过感观品尝，二次杀菌状态比较，确定 pH 为7.5~8.0。Objective To test the production process of physalis (Calyx seu fructus physalis) soybean plant protein peanut drink. Methods Physalis, peanuts and soybeans were milled into starch, and blended into composite plant protein drinks. Results Orthogonal experiment showed the optimum ratio of soybean milk, physalis juice and peanut paste 40%, 11%, and 5%respectively. Addition of 0.2%compound stabilizers (CMC:pectin: xanthan gum=1:1:1) could increase the adhesiveness, stability as well as taste and mouth feel of the drink. The drink was weakly alkaline with pH 7.5~8.0. Conclusion According to three-level orthogonal ex-periment for 3 factors, the range analysis showed the order was physalis>soybean milk>peanut paste, that was, the amount of physalis juice has the greatest impact on product quality, followed by peanut milk. The optimum ratio of soybean milk: physalis: peanut was 40:11:5, with composite stabilizer(sodium carboxymethyl cellu-lose(CMC): pectin: xanthan gum=1:1:1) added to increases the adhesiveness, stability as well as taste and mouthfeel. The pH was determined 7.5 to 8.0 after secondary sterilization.

关 键 词：锦灯笼 花生 大豆 植物蛋白 饮料 生产工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]