植物蛋白饮料稳定性影响因素分析  

Analysis on the factors effecting stability of vegetable protein drink

作　　者：张文杰[1] 陈锦屏[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《粮油食品科技》2009年第6期48-50,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：介绍了植物蛋白饮料不稳定性产生原因和在生产过程中浓度、粒度、均质条件、pH值、电解质、添加剂、微生物等工艺条件对其稳定性的影响,从等电点、乳化稳定剂、均质等几个方面探讨解决蛋白质变性沉淀、其他固体微粒聚沉等问题的方法。The reasons of the instability of vegetable protein drinks were introduced.The influence of the concentration,granularity,homogenizing conditions,pH value,electrolyte,additive and microorganism on the stability during vegetable protein drink process are studied.The methods to solve the problems such as the denaturation and precipitation of proteins,the accumulation and deposit with other solid particles were discussed based on the respects of isoelectric point,emulsification stabilizers,homogenization.

关 键 词：植物蛋白饮料 稳定性 影响 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]