榛子乳饮料加工工艺及其稳定性研究  

Study on processing technology and stability of hazelnut milk beverage

作　　者：李延辉[1] 郑凤荣[1] 牛长鑫[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林省吉林市132109

出　　处：《饮料工业》2009年第1期25-27,共3页Beverage Industry

摘　　要：榛子是一种营养价值很高的补品,其综合利用价值也很高。研究了以榛子为主要原料的植物蛋白饮料的加工工艺及其稳定性。着重对CMC、卡拉胶、黄原胶等、单甘脂、蔗糖脂、吐温80等稳定剂、乳化剂及乳化稳定剂在榛子乳饮料中的稳定效果进行了研究。实验结果表明,在榛子乳饮料中添加0.08%卡拉胶、0.08%瓜尔豆胶、0.1%蔗糖脂、0.15%复合稳定剂,稳定效果最佳;70℃、35MPa的均质条件有较好的效果;采用121℃、20min的高温高压杀菌,效果最好。Hazelnut is a supplement featured by high nutritional and utilization values. The processing technology and stability of a vegetable protein beverage made from hazelnut as the main raw material were studied, with emphases on the stabilizing effects of stabilizers, emulsifiers and emulsion stabilizers including CMC, carrageenan, xanthan gum, monoglyceride ester, sucrose fatty acid ester and Tween 80. The results of experiments showed that the optimal stability of the beverage was achieved with carrageenan 0.08%, guar gum 0.08%, sucrose fatty acid ester 0.1% and compound stabilizer 0.15% ; the optimum homogenization conditions were 70 ℃ and 35 MPa; and the optimal sterilization conditions were 121℃ and 20 min at high temperature and pressure.

关 键 词：榛子 植物蛋白 乳化稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]