Box-Behnken法优化浓香花生奶研究  

Processing study of peanut milk with strong aroma by Box-Behnken method

作　　者：李晓静[1] 吴祎帆 韩宗元[1] 尹佳玉 刘云囡 王楠[1] 王菁蕾 全璐 

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《粮食与油脂》2015年第12期25-28,共4页Cereals & Oils

基　　金：沈阳工学院校级大学生创新项目(DC2015025)

摘　　要：花生中含有丰富的脂肪和蛋白,将花生制作成花生奶有助于人体吸收脂肪和蛋白等营养物质。由于现有花生乳容易分层、稳定性较差等因素,采用Box–Behnken法优化浓香花生奶的加工工艺,最佳工艺配方为奶粉添加量12.86%、白糖添加量22.47%、料液比1∶14.96(w/w)、稳定剂添加量0.58%、黄原胶和瓜尔豆胶比例3.94∶1(w/w),此时,感官评价为32.86±0.72分。Peanuts are rich in fat and protein,so peanuts are produced into peanutmilk,which greatly helps the body to absorb nutrients,such as fat and protein. Because peanutmilk was easily layered and stability was relatively poor,Box–Behnkenmethod was adopted to optimize the processing of peanutmilk and the results showed that the optimum process was the amount ofmilk powder 12.86%, the amount of sugar 22.47%,solids–to–liquid ratio of 1∶14.96,the amount of stabilizer 0.58%,and stabilizer proportion 3.94∶1. Under theseconditions,the sensory evaluation value was 32.86＆#177;0.72.

关 键 词：Box-Behnken法 浓香花生奶 感官评价 理化指标 微生物指标 

分 类 号：TS205[轻工技术与工程—食品科学]