鹰嘴豆豆奶稳定性研究  

Study on Stability of Chickpea Soy Milk

作　　者：张宇[1] 汪立平[1] 李云涛 张孟 俞骏[1] ZHANG Yu;WANG Li-ping;LI Yun-tao;ZHANG Meng;YU Jun(Engineering Research Center of Food Thermal-processing Technology/Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品热加工工程技术研究中心,上海201306

出　　处：《山东农业大学学报（自然科学版）》2018年第4期572-577,共6页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：上海市科学技术委员会工程中心建设项目(11DZ2280300)

摘　　要：以具有保健功能的新疆特产鹰嘴豆为原料制备鹰嘴豆豆奶,研究了五种不同稳定剂对鹰嘴豆豆奶稳定性的影响。在单因素实验的基础上,应用Box-Behnken实验设计,响应面分析优化鹰嘴豆豆奶稳定性,得到稳定性最好的稳定剂配方及均质压力为:黄原胶、羧甲基纤维素钠添加量分别为0.125、0.223%(w/v),均质压力为27 MPa。最优条件下,豆奶稳定系数达到0.920;感官评定结果显示,豆奶无异味,具有鹰嘴豆的清香,口感均匀细腻;蛋白含量为2.27 g/100 g,固形物含量为5.59 g/100 m L,达到GB/T 30885-2014植物蛋白饮料豆奶和豆奶饮料中理化指标要求;室温下保存7 d后,豆奶均一稳定,无明显沉淀。该研究对鹰嘴豆豆奶工业化生产提供了技术积累。The effects of five stabilizers on the stability of chickpea milk were studied by using Xinjiang specialty chickpea as raw material.Based on the result of single factor experiment,the stability of chickpea soybean milk was optimized by Box-Behnken design and response surface analysis.The best stabilizer formula and homogenization pressure were xanthan gum,sodium carboxymethyl cellulose 0.125%0.2223 w/v,homogenization pressure 27 MPa.Under the optimum conditions,the stability coefficient of soybean milk reaches 0.920.Sensory evaluation showed soybean milk had no odour,and had fragrance of chickpeas,the taste was even and delicate.The protein content was 2.27 g/100 g and the solids content was 5.59 g/100 mL,which met the requirements of GB/T 30885-2014 physicochemical indexes in soybean milk beverage of vegetable protein beverage.After storage at room temperature for 7 days,soybean milk was stable and without obvious precipitation.This study provides a technical accumulation for the industrial production of chickpea soybean milk.

关 键 词：鹰嘴豆豆奶 稳定剂 稳定性 响应面法 感官评定 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]