黑豆核桃复合植物蛋白饮料的研究开发  

Development of Black Bean and Walnut Compound Protein Beverage

作　　者：张旭光[1] 刘春芬[1] 慕金超[1] 

机构地区：[1]徐州工业职业技术学院,江苏徐州221140

出　　处：《食品研究与开发》2017年第6期75-78,共4页Food Research and Development

摘　　要：以黑豆、核桃为原料,调配复合植物蛋白饮料,并对原浆、复合植物蛋白饮料所用的甜味剂、稳定剂、乳化剂的添加量进行研究,确定了较优的生产工艺,试验结果如下:1.核桃仁去皮处理:氢氧化钠浓度0.8%、浸泡液温度70℃、浸泡时间为3 min;2.复合植物蛋白饮料的配方为:黑豆浆用量30%,蔗糖添加量6%,复合乳化剂0.15%,复合稳定剂0.10%。Black bean, walnut as raw material in this study, to compound protein beverage. Compound protein drinks for puree, sweeteners, stabilizers and emulsifiers were researched. The optimum production technology determined through the research. The result was as follows：1.walnut skin conditions were： sodium hydroxide concentration 0.8%, temperature of 70℃,3 min;2.deployment conditions：black bean paste 30%, addition of sucrose 6%, mulsifier 0.15%, composite stabilizer 0.10%.

关 键 词：黑豆 核桃 复合蛋白饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]