花生蛋白饮料的研制  

Study on production of peanut protein beverage

作　　者：项惠丹[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2009年第3期212-216,共5页Science and Technology of Food Industry

基　　金：江苏省科技攻关计划项目(BE2005337)。

摘　　要：以水酶法提取花生油后得到的水解蛋白液为原料,研制一种橙味花生蛋白饮料。水解液采用吸附法和掩蔽法进行脱苦实验,并对花生蛋白饮料工艺及产品的稳定性等方面进行了详细的研究。研究结果表明,最适脱苦条件为:用40%(w/w)活性炭40℃吸附80min,再添加8%(w/w)β-糊精进行脱苦处理(40℃,30min)。由感官评定得到最佳配方为:脱苦水解蛋白液∶橙汁=3∶1,蔗糖70g/L,添加黄原胶0.6g/L、瓜尔胶0.2g/L和羧甲基纤维素钠0.4g/L作为复合稳定剂,制得乳黄色、酸甜适中、有浓郁橙汁清香的花生蛋白饮料。Orange-flavoured peanut protein beverage, mainly manufactured from hydrolyzed peanut protein by alcalase,was studied.The optimum conditions of debittering were-adsorbing by activated carbon 40% （w/w） under 40℃ for 80min, masking by 15-cyclodextrin 8% （w/w） under 40℃ for 30min.After debittering, bitterness was not perceived in final hydrolysates.The beverage was composed with peanut protein dydrolysates：orange juice = 3：l,sucrose 70g/L,complex stabilizers,including xanthan gum 0.6g/L, guar gum 0.2g/L and CMC- Na 0.4g/L.As a result,the beverage appeared bright yellow and tasted smooth in harmonious aroma.

关 键 词：水解花生蛋白 脱苦 花生蛋白饮料 橙汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]