摘要
研究以榛子为主要原料的植物蛋白饮料的加工工艺及其稳定性。着重对CMC、卡拉胶、黄原胶等单一稳定剂,单甘脂、蔗糖脂、吐温80等乳化剂及乳化稳定剂在榛子乳饮料中的稳定效果进行研究。试验表明,在榛子乳饮料中0.08%卡拉胶、0.08%瓜尔豆胶、0.1%蔗糖脂,0.15%复合稳定剂效果最佳;70℃、35MPa的条件均质有较好的效果;采用121℃、20min的高温高压杀菌。
To studied on the vegetable protein beverage processing technology and its stability with hazelnuts as the main raw materials. The stability of the hazelnut milk drink was studied as using CMC, carrageenan, xanthan gum, and Tween 80. The experiments showed that the best results of stability was that the carrageenan 0.08 percent, guar gum 0.08 percent, sucrose fatty acid ester 0.1 percent as stabilizer; the optimum homogeneous conditions technological parameters was 70 ℃, 35 MPa; the best sterilizational condition was 121℃, 20 min of high temperature and high pressure.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期103-106,共4页
Food Research and Development
关键词
榛子
植物蛋白
乳化稳定性
hazelnut
vegetable protein
emulsion stability
