葵花乳饮料的研制  

Development of Sunflower Milk Beverage

作　　者：赵萍[1] 雷晨瑶 芮文君 夏文旭 缪云云 庄岩[1] ZHAO Ping LEI Chen-yao RUI Wen-jun XIA Wen-xul MIAO Yun-yun ZHUANG Yan(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China Gansu Jingye Agricultural Science ＆ Technology Co., Ltd., Wuwei 733300, China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]甘肃敬业农业科技有限公司,甘肃武威733300

出　　处：《保鲜与加工》2017年第1期47-52,共6页Storage and Process

基　　金：甘肃省自然科学研究基金项目(0803RJZA044)

摘　　要：以葵花粕为原料研制葵花乳饮料,确定了绿原酸的除去方法为:95%乙醇,p H 4.5,温度70℃,两次浸提料液比分别为1∶15、1∶10(g/m L),每次浸提时间为40 min;葵花粕蛋白质提取的最适条件为:提取液为含有7%Na Cl和0.5%Na2SO4的混合溶液,料液比1∶10(g/m L),p H 8.0,提取温度55℃,提取时间1.5 h;制作葵花乳(蛋白含量为4.19%)的最佳工艺条件为:0.5%的复合稳定剂(卡拉胶∶黄原胶∶海藻酸钠=5∶3∶2),0.2%单甘酯,p H 3.8,3 500 r/min均质5 min。该条件下制得的葵花乳饮料呈乳白色、均匀无沉淀、具有葵花籽香,各项理化指标和微生物指标均符合国家标准GB 7101—2015中的要求。Sunflower milk beverage was developed using sunflower meal as raw material, the removal method of chlorogenic acid was determined： 95% ethanol, pH 4.5, temperature was 70 ℃, the ratios of material to liquid of two times extraction was 1：15 and 1：10 （g/mL） respectively, extraction time was 40 min. The optimum extraction conditions for sunflower meal protein were： mixed extract solution of 7% NaC1 and 0.5% Na2SO4 , ratio of material to liquid was 1：10 （g/mL）, pH was 8, extraction temperature was 55 ℃, and extraction time was 1.5 h. The optimum technological conditions of the sunflower milk（4.19% protein） were： 0.5% complex stabilizer （xanthan gum：sodium alginate：earrageenan： 5：3：2）, 0.2% monoglyceride, pH was 3.8, rotational speed was 3 500 r/rain, and homogenizing time was 5 rain. Under this condition, the sunflower milk beverage had cream color, uniform texture without deposits, sunflower seeds aroma. The physicochemical indexes microbial parameters of the beverage met the reauirements of GB 7101-2015.

关 键 词：葵花粕 蛋白质 稳定性 饮料 研制 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]