水酶法提取花生油水相制备低脂花生乳饮料  

Preparation of low-fat peanut beverage using skim fraction from aqueous extraction processing

作　　者：徐航[1] 许琪 李鹏飞[1] 华霄[1] 杨瑞金[1] 

机构地区：[1]江南大学食品学院 [2]云南省中小企业服务中心,云南昆明650000

出　　处：《食品与发酵工业》2015年第4期81-86,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2014BAD04B01);国家"863"计划项目(2013AA102103)

摘　　要：以水酶法提取花生油后的水相为基料制备低脂花生乳饮料。分别考察柠檬酸对低脂花生乳饮料色泽及稳定性的影响以及乳清蛋白粉、果葡糖浆和白砂糖对饮料色泽及口感的影响。结果表明:0.5 g/L的柠檬酸在保证饮料杀菌稳定性的前提下可改善饮料色泽,同时在高温下乳清蛋白粉以及果葡糖浆会与蛋白质发生美拉德反应,改善饮料色泽及口感。最终确定将提取花生油后的水相稀释至蛋白质含量25 g/L,添加柠檬酸0.5 g/L、乳清蛋白粉5 g/L、果葡糖浆5 g/L以及白砂糖35 g/L,该条件下制备的饮料脂肪含量仅为2.3 g/L,氨基酸组成营养均衡,口感纯正,具有良好的风味、色泽以及悬浮稳定性,且无需添加乳化剂和稳定剂。The skim fraction obtained from aqueous extraction processing was used to prepare low-fat peanut beverage. The effects of citric acid on the stability and color of beverage were determined through sedimentation index and chromaticity values. The effects of whey protein,fructose syrup and sugar on the color and taste of beverage were confirmed based on chromaticity values and sensory evaluation. The results showed that when the addition of citric acid was 0. 5 g / L,it would have a good stability and color. Whey protein and fructose syrup reacted with peanut protein at high temperature,which influenced the color and sensory evaluation of product. When the protein concentration of the skim fraction was diluted to 25 g / L,and 0. 5 g / L citric acid,5 g / L whey protein,5 g / L fructose syrup and 35 g / L sugar were added,the fat content of peanut beverage was 2. 3 g / L. The beverage had a balanced amino acid composition and good stability.

关 键 词：低脂花生乳 花生 水酶法 色度值 稳定性分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]