红薯大豆高蛋白复合饮料的研制  

Study on High-protein Compound Beverage of Sweet Potato and Soybean

作　　者：谭属琼[1] 谢勇武[1] 

机构地区：[1]福建师范大学闽南科技学院,泉州362332

出　　处：《食品工业》2017年第3期133-137,共5页The Food Industry

基　　金：2014年福建省教育厅科B类技类研究项目;项目编号:JB14217

摘　　要：以红薯、大豆、花生和白砂糖为原料,研制一款新型的高蛋白复合饮料。通过单因素试验和正交试验并对样品进行感官评价,通过数据分析确定红薯大豆花生高蛋白复合饮料的最佳风味配方,同时进行饮料稳定性的研究。结果显示,红薯大豆花生高蛋白复合饮料的最佳配方是:红薯汁添加量30 mL,大豆汁添加量30 mL,花生汁添加量10 mL,白砂糖添加量7 g。稳定剂最佳方案是:0.1%海藻酸钠和0.2%明胶复配。所制得产品具有红薯、大豆和花生所产生的复合风味,色泽均匀,组织状态良好,是一种营养丰富的高蛋白复合饮料。Sweet potato, peanut, soybean and white sugar were used as main materials to prepare a new kind of compound beverage. It could identify the best formula of this beverage by single factor experiment, orthogonal experiment and sensory evaluation, and research stability of the beverage. Experimental results showed that the best formula for this beverage was sweet potato juice 30 mL, soybean juice 30 mL, peanut juice 10 mL, white sugar 7 g, the perfect dosage of stabilizer was sodium alginate 0.1% and gelatin 0.2%. The beverage had the compound flavor that contained sweet potato flavor and soybean flavor, which had uniform colour, good texture and rich nutritious.

关 键 词：红薯 大豆 花生 风味调配 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]