芝麻蛋白饮料稳定性研究  

Study on the Stability of Sesame Protein Juice

作　　者：孙强[1] 黄纪念[1] 范会平[2] 宋国辉[1] 李娜[2] 魏红[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品研究与开发》2011年第11期68-71,共4页Food Research and Development

摘　　要：以芝麻蛋白饮料的沉淀率为评价指标,通过单因素试验和正交试验对影响芝麻蛋白饮料稳定性的因素进行研究,优化筛选出最佳的乳化剂和稳定剂的组合和用量。结果表明:采用0.015%的单脂肪酸甘油酯(HLB3.5)、0.085%的蔗糖脂肪酸酯(LHB11)0、.005%的黄原胶和0.15%的羧甲基纤维素钠复合而成的稳定剂可有效提高芝麻蛋白饮料的稳定性,且所得芝麻蛋白饮料色泽纯正、口感细腻。By single facter experiment and orthogonal experiment and precipitation rate of the sesame protein beverage as an assessing index,we had studied on influencing facters ahout the stability of the sesame protein beverage.The optimum composition of emulsifier and stabilizer after optimizing and selecting was 0.015 % of the elements of Glycerin monostearate（LHB3.5）,0.085 % of Sucrose fatty acid ester（LHB11）,0.005 % of Xanthan gum and 0.15 % Sodium carboxymethyl cellulose.Using this way to produce the sesame protein beverage,we can get the sesame protein beverage of pure color,good taste and good stability.

关 键 词：芝麻 蛋白饮料 沉淀率 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]