摘要
以银耳、白芝麻为主要原料,经过制浆、调配、均质、灌装、杀菌等加工工艺,通过正交实验确定了银耳芝麻蛋白饮料的最佳配方。同时由于芝麻含有大量的油脂,因此对蛋白饮料的稳定性进行了简单的研究,并且通过正交实验确定了最佳乳化稳定剂的配比。结果表明:最佳配方是银耳浆添加量为25%,芝麻浆添加量为30%,蔗糖添加量为6%;最佳乳化稳定剂配比是黄原胶为0.10%,羧甲基纤维素钠(CMC-Na)为0.03%,单甘脂为0.20%,蔗糖酯为0.10%。
Taking tremella and white sesame as materials,the best formula was determined by an orthogonal test through a process of pulping,deployment,homogeneous filling and sterilization.As the sesame contains a lot of fat,the stability of a protein beverage was studied.The best emulsification stabilizers ratio were determined through an orthogonal test.The results showed that the best formula was tremella 25%,sesame paste 30%,sugar 6%.The best emulsification stabilizer ratio was 0.10% xanthan gum,0.03% sodium carboxy methyl cellulose（CMC-Na）,and 0.20% monoglyceride,0.10% sucrose ester.
出处
《北方园艺》
CAS
北大核心
2013年第4期143-147,共5页
Northern Horticulture
关键词
银耳
芝麻
蛋白饮料
稳定性
tremella
sesame
protein beverage
stability
