大豆浆对花生蛋白饮料稳定性的影响  

Influence of soymilk on stability of peanut beverage

作　　者：许彬[1] 李慧星[1] 杨树慧 

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473004

出　　处：《食品与机械》2014年第2期12-15,共4页Food and Machinery

摘　　要：选择大豆浆为稳定剂,蔗糖液为甜味剂,以沉淀率、浮层厚度、香气和味感为指标,采用混料设计优化配方,分析二者对花生蛋白饮料稳定性的影响。结果表明,大豆浆和蔗糖都能够提高花生蛋白饮料的稳定性,当花生浆、大豆浆和蔗糖液的体积分数为0.78,0.15,0.07时稳定效果最好,经验证在该比例下,饮料的浮层厚度平均为1.13mm,沉淀率平均为1.01%,香气平均分为8.6分,味感平均分为8.5分。Soymilk and sugar-solution were used as emulsion stabilizer and sweetener, respectively~ The formulations were processed by mixing three basic ingredients： peanut-milk, soy-milk and sugar solution. To improve precipitation rate, floating layer, aroma and taste of the beverage, the proportions of these ingredients were investigated through three compo- nents, constrained mixture design. The result showed that soymitk and sugar both could improve the stability of peanut beverage. The optimum formulations were： the combinations of peanut-milk 0. 78, soy-milk 0. 15, and sugar-solution 0. 07. At this optimum formulation, floating layer was 1.13 mm, precipitation rate was 1.01%, and the sensory score of a- roma and taste were 8.6 and 8.5, respectively.

关 键 词：大豆浆 混料设计 花生蛋白饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]