植物蛋白饮料配方优化研究

STUDY ON OPTIMIZATION OF THE FORMULA FOR VEGETABLE PROTEIN DRINKS

采用均匀混料设计对以大豆、花生、核桃为原料的植物蛋白饮料进行配方试验,采用消费者总体接受性评定值及单位成本为指标进行配方优化。结果表明:当核桃浆、花生浆、大豆浆含量分别为0.318 61,0.608 38,0.073 01时,消费者接受性最大为7.13,单位成本为2.25元/L;根据成本结合消费者接受性进行配方比较选择,实验表明当核桃浆、花生浆、豆浆的含量分别为0.163 67,0.551 57,0.284 76时,其消费者接受性与前面的最优配方并无显著的差异,成本较低,为1.55元/L。

Homogenized materials for vegetable protein drinks with soybean, peanut or walnut extract as an ingredient were used to optimize their formulae based on the scores of overall acceptance of the consumers and unit cost as indexes. When the contents of soybean, peanut or walnut extract in the drink were 0. 318 61, 0. 608 38 and 0.073 01, respectively, the scores of overall acceptance of the consumers were highest （7.13） , with a unit cost of 2.25 yuan/L. In the optimized formulae, the contents of soybean, peanut or walnut extract in the drink were 0. 163 67, 0.551 57 and 0. 284 76, respectively, the unit cost dropped to 1.55 yuart/L, with no significant difference in customer acceptance.