榛仁蛋白饮料制备工艺初探

Preliminary studies on preparation technology of hazelnut proteinbeverage

作为优良的食品蛋白源,植物蛋白饮料日益受到人们的关注,由于其原料富含油脂和蛋白质,使其在水中难以形成稳定的乳浊液,要解决这一问题就必须选择适当的乳化稳定剂进行均质乳化,使其达到稳定状态。本研究通过正交试验对榛仁蛋白饮料乳化稳定剂进行了优选,并通过试验对杀菌工艺进行了探讨。

As a good kind of food albumen source, plant protein beverage is being paid close attention to by people day by day. It is difficult to become a kind of steady emulsion in water because its material containing rich protein and fat. In order to solve the question, must choose a kind of proper emulsify stabilizer to make it well - distributed emulsify, so as to attain the stable state. In this paper, by orthogonal test, the best hazelnut protein beverage emulsify stabilizer is selected, moreover, explore killing germs technology.