豆浆对核桃饮料稳定性及营养价值的研究  

Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage

作　　者：芦叶青[1] 华欲飞[1] 陈业明[1] 于爱霞[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室食品学院,江苏无锡214122

出　　处：《大豆科学》2013年第1期107-110,114,共5页Soybean Science

基　　金：国家"十二五"科技支撑计划(2012BAD34B04)

摘　　要：以核桃浆和豆浆为原料,不添加其他稳定剂制作饮料,研究了该饮料的稳定性及蛋白营养价值。结果表明:与核桃浆相比,核桃浆豆浆饮料的离心沉淀率和油脂上浮率至少分别下降了63.84%和59.02%,且粒径分布从10～100μm减至1～10μm,饮料中无絮状物质生成,保持稳定状态;随着饮料中豆浆比例的增加,饮料稳定性增加;当核豆比例为1∶2(总蛋白含量1.6%)时,核桃蛋白溶解率最高可达87.99%,稳定性最好,此后,豆浆比例继续增加对稳定性影响不大。饮料的蛋白营养价值通过氨基酸组成反映,结果表明豆浆可有效补充核桃浆中的赖氨酸,当豆浆比例超过50%时,饮料赖氨酸含量满足氨基酸参考模式,符合蛋白营养需求。The stability and nutritional properties of mixed walnut-soy beverages without stabilizer were studied. Results indi- cated that the centrifugal sedimentation ratios of beverage decreased by 63.84% and the lipid separation rates decreased by 59.02% respectively compared with walnut slurry, and the particle size distribution of beverage decreased to 1-10μm while the walnut slurry was 10 ～ 100 μm. The beverage was stable with soymilk. On the other hand,as the proportion of soymilk in- crease, the stability increases. When the proportion of walnut slurry and soymilk was 1 ： 2, the walnut protein solubility reached up to 87.99% ,stability was the best ,and then the continually increase of soymilk proportion did little to the stability. To study the proteins＇ nutritional properties, amino acid composition was measured. It showed that soymilk was rich in lysine and could supply the short of lysine in walnut slurry effectively. When the proportion of soymilk in beverage was more than 50% ,lysine content met the demand of amino .acid scoring pattern and the beverage accords with protein nutritional requirements.

关 键 词：豆浆 核桃饮料 稳定性 营养价值 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]