松子仁复合蛋白饮料制作工艺的研究  

The Processing Technology of Pine Nut Mixed Protein Beverage

作　　者：杨洋 刘海燕 尤凤波 高航 李启明 

机构地区：[1]昆明雪兰牛奶有限责任公司,昆明650217 [2]新希望乳业控股有限公司,成都610063

出　　处：《食品工业》2017年第9期96-98,共3页The Food Industry

摘　　要：以全脂乳粉、松子仁为原料制作松子仁复合蛋白饮料,采用正交试验法对松子仁复合蛋白饮料产品配方及乳化稳定剂的复配方案进行了研究。结果表明,松子仁复合蛋白饮料最优配方为松子仁4.0%、全脂乳粉2.5%、白砂糖6.0%、松子香精0.04%,产品最佳稳定剂为单,双甘油脂肪酸酯0.06%、磷脂0.04%、三聚磷酸钠0.04%、结冷胶0.03%。该配方及稳定体组合条件下,可获得口感优良,风味合适,货架期质量稳定的松子仁复合蛋白饮料。The whole milk powder and pine nuts were used as raw materials to produce pine nut mixed protein beverage. The orthogonal experiment was used to study the formula of the compounded protein beverage and the emulsifying and stabilizing agent. The results showed that the best formula of pine nut mixed protein beverage was as follows： pine nuts was 4.0%, whole milk powder was 2.5%, white sugar was 6.0%, pine flavor was 0.04%. The best stabilizer compositional formulation was as follows： single, double glycerol fatty acid ester was 0.06%, lecithin was 0.04%, sodium tripolyphosphate was 0.04% and gellan gum was 0.03%. Under the condition of the formula and the stabilizer compositional formulation, the pine nut mixed protein beverage could zuarantee ~ood quality oroducts in shelf life and give the product a delicate refreshing, and best taste.

关 键 词：松子仁 复合蛋白饮料 配方 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]