绿豆蛋白质饮料工艺研究  

Development of a Healthy Mungbean Protein Drink

作　　者：杨应笑[1] 任发政[1] 郑立红[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院 [2]河北科技师范学院食品工程系,昌黎066600

出　　处：《中国粮油学报》2006年第3期112-115,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家教育部科技创新自选项目(No.GJSY10090401)

摘　　要：以绿豆为主要原料,辅以荷叶、菊花、金银花等中草药研制保健饮料。通过正交实验确定绿豆蛋白的提取工艺和荷叶、菊花、金银花有效成分的提取工艺。结果表明,提取绿豆蛋白质的最佳工艺为绿豆蛋白提取液按照料液比1:8,浸提温度80℃,浸提液pH值为8,盐浓度0．3g／L;荷叶、菊花、金银花等采用水提法、二级浸提的方式,最优提取条件为料液比为1:15,荷叶与金银花的浸提温度80℃,浸提时间30min,菊花的浸提温度70℃,浸提时间20min,将浸提液调配获得绿豆蛋白质饮料。A protein drink with raw materials of mungbean as the main one and combined with Chinese herbs, sueh as lotus leaf, ehrysanthemum and honeysuekle, was developed. An orthogonal test was eondueted to deeide the extraetion parameters for mungbean protein and effective ingredients of the herbs. The optimum proeess obtained are as follows： for mungbean protein extraetion, ratio of solid to liquid 1： 8, temperature 80℃, pH 8, and salt coneentration 0.3g/L; for the herb extraction, ratio of solid to waterl： 15, extracting temperature for lotus leaf and honeysuckle is 80℃ and for ehrysanthemum is 70℃, extraetion duration for lotus leaf and honeysuekle is 30min, and for ehrysanthemum is 20min. The protein drink is prepared from these obtained extracts.

关 键 词：绿豆 中草药 蛋白质饮料 工艺 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS275.4[轻工技术与工程—食品科学与工程]