花生蛋白饮料加工技术研究  

Study on Processing Technology of Peanut Protein Beverage

作　　者：陈杰[1] 徐鹤龙[1] 方志伟[1] 刘明津[1] 龙永惠[1] 王春玲[1] 

机构地区：[1]广东省农科院作物研究所,广东广州510640

出　　处：《现代食品科技》2009年第12期1445-1447,1441,共4页Modern Food Science and Technology

基　　金：2002年广东省科技厅星火计划项目(2002B21303)

摘　　要：研究花生蛋白饮料的生产工艺,结果表明原辅料配比为12%花生浆(由花生仁和水按1:10的质量比研磨成,具体见工艺)和6%蔗糖。采用0.03%黄原胶、0.05%卡拉胶、0.10%蔗糖脂肪酸酯和0.10%分子蒸馏单甘酯组成的复合稳定剂可获得理想的稳定效果。在25MPa、30℃条件下均质,可使产品细腻、口感滑爽。Peanut protein beverage with nice flavor and characteristics was obtained uisng12% peanut serous and 6% sugar. The product was considerably stable with a composite stabilizer which was made of 0.03 %xanthan gum, 0.05 %karaya gum,0.10%sucrose fatty acid ester, and 0.10% molecular distilled monoglyceride. The best homogenization conditions were found as： pressure 25 MPa and temperature 30℃, under which the peanut protein beverage had nice taste and smooth mouth-feel.

关 键 词：花生 蛋白饮料 生产工艺 均质 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]