红枣粗多糖对巴旦木蛋白饮料稳定性的影响  

Effect of Jujube polysaccharide on stability of almond protein beverage

作　　者：敬思群[1] 刘军[1] 杨海燕[2] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]新疆农业大学食品学院,新疆乌鲁木齐830002

出　　处：《中国酿造》2009年第11期48-49,共2页China Brewing

基　　金：新疆维吾尔自治区科技攻关(重大专项)资助(200731136-3)

摘　　要：以新疆特色林果巴旦木为原料,对红枣多糖影响巴旦木蛋白饮料的稳定性进行了研究。结果表明红枣粗多糖对植物蛋白饮料稳定性有促进作用,此研究为红枣多糖的开发、利用提供了理论依据,并对工业化生产植物蛋白饮料提供了一定的技术指导。Effect of Jujube polysaccharide on the stability of protein beverage made of almond, which is the seed of a special fruit tree in Xinjiang. It is showed that the stability of the beverage was improved by application of the Jujube polysaccharide. The results give the theoretical possibility for development and utilization of Jujube polysaccharide and also give suggestions on stability of plant protein beverage.

关 键 词：巴旦木蛋白饮料 红枣粗多糖 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]