花生奶的研制  

Studies on the Processing Technology of Peanut Milk

作　　者：季慧[1] 刘文[1] 戴明涛[2] 谭举庆 

机构地区：[1]临沂大学生命科学学院,山东临沂276005 [2]莒南县农业局,山东临沂276000 [3]山东嘉世通粮油制品有限公司,山东临沂276000

出　　处：《农产品加工（下）》2016年第10期19-21,共3页Farm Products Processing

基　　金：莒南县农业局科技攻关项目(201609);临沂大学农产品深加工项目(HX160807)

摘　　要：以花生为主要原料,添加豆浆、牛奶等成分制作花生奶。采用低温烘烤的方法,既能使花生蛋白不变性又可快速脱红衣,得到最佳脱皮条件为70℃下烘烤2 h;通过单因素试验和正交试验得出花生奶中各成分的最佳配比为花生浆∶豆浆∶牛奶=5∶3∶2,白砂糖添加量4.0%,复合稳定剂(黄原胶∶瓜尔豆胶∶羧甲基纤维素钠=8∶2∶1)的添加量0.20%。In this paper the processing technology of peanut milk is studied,with peanut as the raw material,adding soy,milk. Adopting the method of low temperature bake both can protect the peanut protein denaturation and quick to take off the peanut skin. The best peeling condition is baking for 2 h under 70 ℃. By single factor and orthogonal experiment,the peanut milk ratio of each component in the final for：peanut∶soybean milk∶milk = 5∶3∶2,sugar content is 4.0%,the composite stabilizer（xanthan gum∶guar gum∶carboxymethyl cellulose sodium = 8∶2∶1） addition amount of 0.20%.

关 键 词：花生 脱红衣 复合 稳定性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]