植物蛋白米露稳定性研究  

Study on stability of vegetable protein-based rice mixed beverage

作　　者：郑丰杰[1] 高云[2] 杨立新[2] 张琦[2] 胡彪[2] 

机构地区：[1]鄂东职业技术学院,湖北黄州438000 [2]辽宁科技大学化学工程学院,辽宁鞍山114051

出　　处：《粮食与油脂》2013年第2期19-22,共4页Cereals & Oils

基　　金：辽宁省教育厅科学研究计划资助项目(L2010203);辽宁省"十一五"教育科学规划立项课题(JG08DB133)

摘　　要：以大米为主要原料,用功能性甜味剂代替蔗糖,并添加具营养保健价值植物蛋白,利用物理和生物方法制备植物蛋白型保健米露。通过正交试验对产品工艺条件和配方进行优化,确定最优工艺参数及配比;即采用20 MPa二段均质压力、温度60℃,杀菌最佳条件为115℃、15 min;稳定剂配方为0.1 g/100mL黄原胶、0.05 g/100mL刺槐豆胶、0.05 g/100mL阿拉伯胶;按上述工艺条件和最佳配比制作米露饮料口感柔和、外观均匀,且无沉淀、分层现象,稳定性良好。The production of a type of cereal-based health drink is mainly discussed namely vegetable protein-based rice mixed beverages making use of physical and biological processes. In this production process, rice as the main raw materials, multi-functional sweeteners are used in place of sucrose and add the value of nutrition and health care with juice mixed vegetable protein. By orthogonal test conditions of products and formulations are discussed to determine the best process parameters and the ratio, that is, using the 20 MPa two part of homogenization pressure, temperature 60 ℃, the optimum conditions for bactericidal 115 ℃, 15 min. Vegetable protein-based rice mixed beverage for the best stabilizer formulations is： 0.1 g/100mL xanthan gum,0.05 g/100mL locust bean gum,0.05 g/100mL gum acacia. Using of the above-mentioned conditions and the optimum ratio, these drinks which are soft taste, uniform appearance, no precipitation and stratification and good stability are mixed.

关 键 词：植物蛋白 米露饮料 谷物蛋白 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]