花生乳浆液的制备工艺优化  

Optimization of the Preparing Process of Peanut Slurry

作　　者：赵容钟[1] 周雪松[1] 曾建新[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《现代食品科技》2012年第12期1700-1703,共4页Modern Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD37B08)

摘　　要：本文采用单因素及正交实验研究了花生浆的浸泡和磨浆工艺。以花生浆蛋白质含量和感官评分为考察指标,确定其最佳制备工艺条件为:磨浆温度50℃、料液比为1:12、NaHCO3水溶液浓度0.50%,可得到质量较好的花生浆,正交实验结果表明NaHCO3浓度是影响蛋白提取率和感官评分最显著的因素。The soaking and refining processes of peanut slurry were studied by single factor and orthogonal design. The protein concenlration and sensory evaluation were considered as the investigated index to optimize the processing parameters. The results show that the peanut slurry has high quality when the peanut （solid-liquid rate ：1：12） was soaked at 50 ℃ with 0.50% NanCO3, and it indicated that the concentration of NaHCO3 was the most significant influence on the protein recovery and sensory evaluation.

关 键 词：浸泡 磨浆 正交实验 花生浆 感官评价 

分 类 号：TQ936.2[化学工程]