松仁植物蛋白饮料工艺研究  

Study on the technology of pine nut vegetable protein beverage

作　　者：沈晓溪 解慧[1] 郝鑫[1] 张蕙 杨刚 SHEN Xiaoxi;XIE Hui;HAO Xin;ZHANG Hui;YANG Gang(BoDa college of Jilin normal university,Jilin Siping 136000,China)

机构地区：[1]吉林师范大学博达学院食品科学与工程学院,吉林四平136000

出　　处：《食品工程》2022年第2期35-38,54,共5页Food Engineering

摘　　要：以松仁为原料研制一种植物蛋白饮料,通过单因素试、正交试验与感官评价得分分析,得到最佳配方和最佳工艺。测验结果表明,松仁植物蛋白饮料最佳配方为:各组分添加量为松仁2.5%、净化水91.21%、白砂糖5.5%、酪蛋白酸钠0.45%、碳酸氢钠0.02%、乳脂素0.02%、复配增稠乳化剂0.3%。最佳工艺条件为:松仁添加量2.5%,复配增稠乳化剂添加量0.3%,均质压力30 MPa~45 MPa,均质次数2次。在此条件下得到的松仁植物蛋白饮料口感醇厚,有松仁独特的香味,无分层,甜度适中,更加符合现代消费者的营养健康和营养追求。A vegetable protein beverage was made from pine nuts as raw materials.The best formula and best technology were inveatigated by single factor test,orthogonal experiment and sensory evaluation score analysis.The results show that the best formula of protein beverage were as follows:pine nuts was 2.5%,purified water 91.21%,sugar 5.5%,sodium caseinate 0.45%,sodium bicarbonate 0.02%,lactoferrin 0.02%,and compound emulsifier 0.3%.The optimum processing conditions are homogenizing pressure 30 MPa~45 MPa,homogenizing times twice.Under these condition,the pine nut vegetable protein beverage has a mellow taste and a unique pine nut flavor.It was more in line with the nutritional health and nutritional pursuit of modern consumers with moderate sweetness and no stratification.

关 键 词：植物蛋白 饮料 松仁 最佳配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]