核桃-黑豆复合蛋白饮料的开发研究  

Study on Walnut and Black Bean Compound Protein Beverage

作　　者：李和平[1] Li Heping(Department of Food and Animal Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院

出　　处：《现代食品》2019年第14期53-57,共5页Modern Food

基　　金：河南省科技攻关计划项目（编号：182102110269）

摘　　要：本研究以核桃和黑豆为主要原料,采用单因素实验和正交试验,以感官评定为指标,研制具有核桃和黑豆特有风味的复合蛋白饮料。结果表明,最佳制备工艺及配方为:核桃黑豆比例1∶1.5,原料添加量10%,复合稳定剂添加量0.20%,蔗糖添加量6.0%。该产品色泽光亮,柔和细腻,均匀稳定,同时具有核桃特有香气和黑豆的特殊风味,是一款营养丰富、风味独特的复合蛋白饮料。In this study,the single factor experiment and orthogonal tests were used to study the formula of the compound protein beverage made of walnut and black bean.The results showed that the best formula of the compound protein beverage:the ratio of walnut black beans was 1∶1.5,the amount of raw materials added was 10%,the amount of compound stabilizer added was 0.20%,and the amount of sucrose added was 6.0%.The product has bright color,soft and delicate,uniform and stable.It also has peculiar aroma of walnut and special flavor of black bean.It is a nutritious and unique compound protein drink.

关 键 词：核桃 黑豆 复合蛋白饮料 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]