苦瓜籽复合蛋白饮料的工艺

Complex Protein Beverage Process of Bitter Gourd Seed

通过对比实验确定苦瓜籽蛋白饮料的生产工艺参数。复合乳化剂总添加量为0.2%,稳定剂总添加量为0.55%,脱脂乳粉添加量为0.9%,乙基麦芽酚添加量为0.002%,异VC钠添加量为0.05%,木糖醇添加量为5%,最优HLB值为11,调配后调整饮料的pH至8左右,在75℃下30 MPa和40 MPa两次均质,5 min^15 min/115℃下杀菌。

By comparing experiment to determine the production process parameters of the bitter gourd protein beverage. The total added amount of emulsifier is 0.2 %, the total added amount of stabilizer is 0.55 %, the added amount of skim milk powder is 0.9 %, the added amount of ethyl maltol is 0.002 %, the added amount of Vc different natrium is 0.05 %, the added amount of xylitol is 5 %,the best HLB is 11, revising the drink pH is 8, at 75 ℃ 30 MPa and 40 MPa two homogeneous, at 5 min-15 min / 115 ℃ to sterilize.