正交试验优化花生蛋白提取工艺及低脂花生蛋白饮料的研制  

Optimization of Extraction Process of Peanut Protein by Orthogonal Array Design and Development of Low-Fat Peanut Protein Beverage

作　　者：徐航[1] 李鹏飞[1] 汪明明[1] 唐乐乐[1] 杨瑞金[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2015年第18期27-32,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102103)

摘　　要：以脱皮花生为原料,利用水剂法提取花生蛋白,然后将得到的富含花生蛋白的水相作为基料制备低脂花生蛋白饮料。从粉碎程度、料液比、浸提温度和浸提时间4个方面考察提取条件对花生蛋白提取率的影响,结果表明:将脱皮花生粉碎至平均粒径26μm左右,在料液比1∶5(g/m L)和60℃的条件下提取2 h,最终水相的蛋白质含量为50.4 g/L,花生蛋白提取率达到76.04%。同时以上述富含花生蛋白的水相为基料制备低脂花生蛋白饮料,考察碳酸氢钠对饮料色泽和稳定指数的影响以及乳清蛋白粉对饮料色泽、口感和氨基酸组成的影响。结果显示:0.1 g/L的碳酸氢钠可有效提高产品的稳定性,加入5.0 g/L乳清蛋白粉可明显改善低脂花生蛋白饮料的润滑度并提高产品的营养价值。该工艺制备得到的低脂花生蛋白饮料的蛋白质含量为21.0 g/L,脂肪含量为1.2 g/L,具有良好的稳定性。Aqueous extraction was employed to produce peanut protein. The skim fraction obtained from aqueous extraction was used to prepare low-fat peanut protein beverage. The conditions of aqueous extraction were investigated by using peanut protein yield as the response. The results showed that when the extraction process was carried out at 60 ℃ for 2 h with a solid-to-solvent ratio of 1：5（g/mL） and a mean particle size of 26 μm, maximum extraction yield of 76.04% and protein content of skim fraction of 50.4 g/L were obtained. The effects of sodium bicarbonate on the stability and color of the peanut protein beverage were determined by stability index and chromatic aberration, as well the effects of whey protein on its color and taste by chromatic aberration and sensory evaluation. The stability and taste of the beverage were significantly improved by adding 0.1 g/L sodium bicarbonate and 5.0 g/L whey protein. The beverage contained 21.0 g/L protein and 1.2 g/L fat.

关 键 词：花生蛋白 低脂 饮料 色差 稳定性分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]