燕麦植物蛋白饮料生产工艺及其稳定性  

The Production Technology and Stability of Oats Plant Protein Beverage

作　　者：曾婷婷 邢铭泽 王一迪 袁怀波 ZENG Tingting;XING Mingze;WANG Yidi;YUAN Huaibo(College of Food and Biological Engineering,Hefei University of Technology,Hefei 230601)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230601

出　　处：《食品工业》2022年第3期101-104,共4页The Food Industry

摘　　要：以燕麦片、白砂糖为主要原料,对燕麦植物蛋白饮料配方进行单因素试验和正交试验,优化燕麦蛋白植物饮料的最佳工艺配方。结果表明,燕麦植物蛋白饮料的最佳工艺条件为燕麦片浸泡时间30 min、打浆料水比1︰20g/m L;最佳复合稳定剂组合为羧甲基纤维素钠添加量0.3%、黄原胶添加量0.04%、单甘酯添加量0.07%、蔗糖酯添加量0.07%;蔗糖添加量为4%;最佳灭菌条件为121℃,15 min。按此工艺加工的燕麦植物蛋白饮料感官品质及稳定性较好。Taking oatmeal and sugar as the main raw materials,the single factor experiment and orthogonal experiment were carried out to optimize the formula of oatmeal plant protein beverage.After determining the optimum process condition,the quality of the pruduct was tasted.The results showed that the best technological condition was as follows:the oatmeal soaked for 30 min and the ratio of material to water of 1︰20 g/mL;The optimal stabilizer was in combination of 0.3%sodium carboxymethyl cellulose addition,0.04%xanthan gum addition,0.07%monoglyceride addition and 0.07%sucrose ester addition.The addition of sucrose was 4%.The best sterilization condition was 121℃for 15 min.The results showed that the sensory quality and stability of oat plant protein beverage processed by this technology were better,and the variety of plant protein beverages was enriched,which provided an important basis for the comprehensive development and utilization of oat.

关 键 词：燕麦 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]