籽粒苋植物蛋白饮料生产工艺  

The Production Technology of Amaranth Plant Protein Beverage

作　　者：杨晔 YANG Ye(Shanghai Food Science and Technology School,Shanghai 201599)

机构地区：[1]上海食品科技学校,上海201599

出　　处：《食品工业》2021年第6期69-73,共5页The Food Industry

摘　　要：以籽粒苋、黄豆、白砂糖为主要原料,对籽粒苋植物蛋白饮料配方进行单因素试验,利用完全随机设计优化籽粒苋植物蛋白饮料的最佳工艺配方。确定最佳工艺条件后,对产品进行质量检测,结果表明,配方为种子粉3%、黄豆9%、白砂糖6%;均质工艺为均质压力35 MPa、均质温度45℃、均质次数2次;灭菌条件为100℃,15 min。籽粒苋植物蛋白饮料中蛋白质(3.73±0.12)%、脂肪(3.07±0.12)%、灰分(0.14±0.01)%、膳食纤维(2.70±0.05)g/100 mL、碳水化合物(4.75±0.33)%、固形物(11.55±0.22)%,4℃条件下保质期为14 d。饮料色泽、风味、口感等指标符合标准。该产品口味好且有一定保健功能,同时明显提升籽粒苋附加值,是一种很有前景的饮料。Taking amaranth,soybean and sugar as the main raw materials,the single factor experiment was carried out on the formula of amaranth plant protein beverage.On this basis,the optimum technological formula of amaranth plant protein beverage was optimized by completely random design.After determining the optimum process condition,the quality of the product was tested.The results showed that the formulation was as follows:seed powder 3%,soybean 9%,sugar 6%;The homogenization process was as follows:homogenization pressure 35 MPa,homogenization temperature 45℃and homogenization times twice;Sterilization condition was 100℃,15 min.The results showed that amaranth plant protein beverage contained protein(3.73±0.12)%,fat(3.07±0.12)%,ash content(0.14±0.01)%,dietary fiber(2.70±0.05)g/100 mL,carbohydrate(4.75±0.33)%and solid content(11.55±0.22)%.The shelf life at 4℃was 14 d.The color,flavor and taste of the beverage met the standard.The product had a good taste and a certain health function.At the same time,it greatly improved the added value of grain amaranth.It was a promising beverage.

关 键 词：籽粒苋 植物蛋白饮料 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]