一种银杏复合蛋白饮料的研制  

Development of Ginkgo Compound Protein Beverage

作　　者：秦志平[1] 杨晓光[1] 付文欣 

机构地区：[1]石家庄市兄弟伊兰食品配料有限公司,河北石家庄050000

出　　处：《安徽农业科学》2017年第2期111-113,145,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研制一种新型银杏复合蛋白饮料,为饮料企业开发银杏产品提供参考。[方法]以理化指标作为银杏复合蛋白饮料稳定性的判定标准,研究了不同加工工艺、胶体和乳化剂种类对银杏复合蛋白饮料稳定性的影响,确定银杏复合蛋白饮料的加工工艺。[结果]采用冷水磨银杏果,80~85℃保温15~30 min,胶体采用黄原胶0.05%或海藻酸钠0.10%,乳化剂采用单或双甘油脂肪酸酯0.05%、蔗糖酯0.01%、硬脂酰乳酸钠(SSL)0.03%时,产品口感顺滑,黏度10~13 cp,离心沉淀率0.30%以内,在保质期内没有回黏、沉淀等问题。[结论]冷水磨浆后煮浆和稳定体系的选择是复合蛋白饮料稳定的关键。[Objective] The aim was to develop a new type of ginkgo compound protein beverage, to provide reference for development of ginkgo beverage.[Method]With physical and chemical indexes as the beverage stability criterion, effects of different processing technology, colloid and emulsifier types on the stability of ginkgo compound beverage were studied, the processing technique for gingko compound protein beverage was obtained. [ Result] Using cold water to grind ginkgo fruit, 80 -85 ~C heat preservation for 15 -30 rain, adopting O. 05% xan- than gum, 0.10% sodium alginate as colloid, O. 05% single, double glycerin fatty acid ester, sucrose ester O. O1%, sodium stearate 0.03% as emulsifier, the product taste smooth viscosity was 10 - 13 cp, centrifugal precipitation within 0.30%, there was no sticky, precipitation and other issues within shelf-life. [ Conclusion] The key to the stability of compound protein beverage is the selection of the pulp boiling and stabi- lization system after cold water milling.

关 键 词：银杏 复合蛋白 加工工艺 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]