花生石榴复合蛋白饮料加工工艺研究  

Study on Processing Technology of Peanut-Pomegranate Compound Protein Beverage

作　　者：王娜[1,2] 孙灵霞 万冉[1] 余秋颖 李正邦 任红涛 WANG Na;SUN Ling-xia;WAN Ran;YU Qiu-ying;LI Zheng-bang;REN Hong-tao(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Zhengzhou Key Laboratory of Nutrition and Healthy Food,Zhengzhou 450002,China;Zhengyang Xindi Peanut Group Co.,Ltd.,Zhumadian 463600,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]郑州市营养与健康食品重点实验室,河南郑州450002 [3]正阳新地食品集团有限公司,河南驻马店463600

出　　处：《保鲜与加工》2021年第8期70-75,共6页Storage and Process

基　　金：河南农业大学与河南正阳新地花生集团合作项目“花生食品研发、加工检测及中试设备选型”。

摘　　要：以花生、石榴为主要原料,通过工艺参数对饮料感官品质和稳定性影响的研究,确定产品最佳工艺条件。结果表明,花生石榴复合蛋白饮料最佳加工工艺条件为:花生打浆料液比为1∶15(g/mL),花生浆和石榴汁(原汁)配比为12∶1,乳化剂(单甘酯与蔗糖酯配比1∶1)0.11%,黄原胶0.08%;一次均质压力为45 MPa,二次均质压力为35 MPa,均质温度70℃;饮料杀菌温度121℃,杀菌时间20 min。在此工艺参数条件下,制得的饮料色泽自然、口感良好。With peanut and pomegranate as main materials,the influence of processing technology parameters on drink taste and stability was investigated to determine the optimum processing technique conditions of peanut-pomegranate conpound protein drink.The results showed that optimum processing conditions of the compound protein beverage were as followed:material liquid ratio of peanut pulp 1∶15(g/mL),the ratio of peanut pulp to pomegranate juice 12∶1,emulsifier(ratio of monoglycerides to sucrose ester 1∶1)0.11%,xanthan gum 0.08%,primary homogenization pressure 45 MPa,secondary homogenization pressure 35 MPa,homogenization temperature 70℃,sterilization temperature of drink 121℃,sterilization time 20 min.The prepared products had natural color and good taste.

关 键 词：花生 石榴 复合蛋白饮料 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]