榛子蛋白饮料生产工艺及稳定性研究  

Research on Processing Technology and Stability of Hazelnut Protein Beverage

作　　者：孟祥敏 MENG Xiangmin(Daxing＇anling Vocational College,Jiagedaqi,Heilongjiang 165000,China)

机构地区：[1]大兴安岭职业学院,黑龙江加格达奇165000

出　　处：《农产品加工（下）》2018年第6期46-47,52,共3页Farm Products Processing

摘　　要：以榛子为原料,经磨浆、均质、杀菌等工艺研制开发一种榛子蛋白饮料。通过正交试验对稳定剂、乳化剂的种类及添加量进行优化,筛选出榛子蛋白饮料乳化稳定剂最佳配比。产品口感细腻,具有典型的榛子香味,市场前景较好。Using hazelnut as raw materials, a kind of hazelnut protein beverage was studied through crushing, mixing, sterilizing. The emusification stabilizer for hazelnut protein beverage was optimized by orthogonal test. The product with delicate taste and typical hazelnut fragrance had good market prospects.

关 键 词：榛子 蛋白饮料 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]