核桃豆奶植物蛋白饮料加工工艺对稳定性的影响研究  

Study on the Effect of Processing Technology on Stability of Walnut Soy Milk Plant Protein Beverage

作　　者：路敏 王雅宁 徐姗 夏君霞 齐兵 王影 耿会 赵慧博 LU Min;WANG Ya-ning;XU Shan;XIA Jun-xia;QI Bing;WANG Ying;GENG Hui;ZHAO Hui-bo(Hebei Province Walnut Beverage Techno logy In novation Center,Hengshui 053000,China;Key Laboratory of Nutrient Function and Processing Technology of Walnut in Hebei Province,Hebei Yangyuan Zhihui Beverage Co.,Ltd.,Hengshui 053000,China)

机构地区：[1]河北省核桃饮品技术创新中心,河北衡水053000 [2]河北省核桃营养功能与加工技术重点实验室,河北养元智汇饮品股份有限公司,河北衡水053000

出　　处：《饮料工业》2021年第3期34-39,共6页Beverage Industry

基　　金：科技研发平台建设专项(199676203H)。

摘　　要：本文以核桃和大豆为原料,不添加食品添加剂制备核桃豆奶植物蛋白饮料。为了研究核桃豆奶植物蛋白饮料加工工艺对稳定性的影响,采用常温放置方法观察产品的稳定性,同时利用Turbiscan Lab稳定性分析仪对核桃豆奶植物蛋白饮料的稳定性进行考察,以产品稳定性指数(TSI)为指标,采用单因素实验对大豆添加量、定容后均质压力、定容后均质温度和无菌均质压力进行了分析,并在单因素实验的基础上,采用正交试验对加工工艺条件进行优化,结果表明核桃豆奶植物蛋白饮料最佳的工艺条件为:大豆添加量为12%,定容后均质压力为25Mpa,温度70℃,无菌均质压力为35Mpa,此条件下制得的核桃豆奶植物蛋白饮料的稳定性指数为1.48,产品状态均一稳定。In this paper,walnut and soybean milk plant protein beverage was prepared without food additives.In order to study the influence of processing technology on the stability of walnut soymilk plant protein beverage,the stability of the product was observed by the method of room temperature storage.Meanwhile,Turbiscan Lab stability analyzer was used to investigate the stability of walnut soymilk plant protein beverage.Taking the product stability index(TSI)as the index,the single factor experiment was used to analyze the addition amount of soybean,homogenization pressure after constant volume,homogenization temperature after constant volume and homogenization pressure after constant volume.On the basis of single factor experiment,orthogonal experiment was used to optimize the processing conditions.The results showed that the optimal processing conditions of walnut soy milk vegetable protein beverage were as follows:The stability index of walnut soybean milk vegetable protein beverage was 1.48 under the conditions of soybean content 12%,homogenization pressure 25MPa,homogenization temperature 70℃ and aseptic homogenization pressure 35MPa after constant volume,and the product status was uniform and stable.

关 键 词：无添加 稳定性指数 核桃豆奶植物蛋白饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]