大豆低聚肽花生乳的工艺优化  

Process Optimization of Peanut Milk with Soybean Oligopeptide

作　　者：王君能 王博颖 许李昱 郑斌丽 盛琛来 项晶 吴淑清 蒋晓航 WANG Junneng;WANG Boying;XU Liyu;ZHENG Binli;SHENG Chenlai;XIANG Jing;WU Shuqing;JIANG Xiaohang(Zhejiang Liziyuan Foods Co.,Ltd.,Jinhua 321031,China;College of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]浙江李子园食品股份有限公司,浙江金华321031 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国果菜》2025年第2期45-50,共6页China Fruit & Vegetable

基　　金：2022年企事业单位委托科技项目(2023220008000017)。

摘　　要：以纯牛奶为主要原料,大豆低聚肽粉、花生乳、香精、复配乳化增稠剂添加量作为影响因子,以感官评价为指标,通过单因素试验和正交试验,优化大豆低聚肽花生乳加工的工艺参数。结果表明,大豆低聚肽花生乳的最优配方为大豆低聚肽粉0.3%、花生乳30%、复配乳化增稠剂0.06%、香精0.06%。此配方制作的大豆低聚肽花生乳呈乳白色,口感细腻,甜度适中,同时具有大豆低聚肽和花生乳等营养物质,其蛋白质含量为(1.035±0.16)g/100 g,pH为6.38±0.72,且稳定性良好,离心沉淀率仅为(0.038±0.09)%,均达到相关的标准要求。该产品营养丰富,满足了现代消费者对健康和天然食品的追求。The main raw material was pure milk,with factors such as soybean oligopeptide powder,peanut milk,flavoring agents,and compound emulsifying and thickening agents.The process parameters of soybean oligopeptide peanut milk were optimized through single-factor and orthogonal experiments,using sensory evaluation as the indicator.The results showed that the optimal formula of soybean oligopeptide peanut milk consisted of 0.3%soybean oligopeptide powder,30%peanut milk,0.06%compound emulsifying and thickening agents,and 0.06%flavor.The soybean oligopeptide peanut milk by this formula was milky white,with a delicate texture and moderate sweetness.It contained the nutritional components of soybean oligopeptide and peanut milk,with a protein content of(1.035±0.16)g/100 g,pH value of 6.38±0.72,and good stability,with a centrifugal sedimentation rate of only(0.038±0.09)%,meeting the relevant national standards.The product.was nutritionally valuable,and satisfied the modern consumer’s pursuit of healthy and natural foods.

关 键 词：大豆低聚肽 花生 乳饮料 配方 蛋白质含量 

分 类 号：TS201[轻工技术与工程—食品科学]