摘要
以花生和全脂奶粉为主要原料研制花生乳植物蛋白饮料。对水煮花生乳工艺进行了研究,着重探讨了花生脱红衣问题及花生乳植物蛋白饮料的稳定性。研究结果表明,挑选后的花生在沸水中煮制30min即可进行生产,料液比为2∶25,奶粉添加量为6%,复合稳定剂使用量为0.35%,此时产品稳定效果好,花生乳香气饱满,口感好。
Peanuts and whole milk powder were used as the main raw materials to make a vegetable protein beverage. A study was conducted on the process of boiling peanuts to give milk,and the skinning of peanuts and stability of the beverage were emphatically discussed. The results showed that selected peanuts were boiled in boiling water for 30min to give milk,which could be used for making the beverage with a material-liquid ratio of 2∶25,6% milk powder and 0.35% composite stabilizer. The product obtained was characterized by a good stability,full aroma of peanut and nice taste.
出处
《饮料工业》
2013年第6期34-36,共3页
Beverage Industry
关键词
花生乳
植物蛋白
水煮
复合稳定剂
peanut milk
vegetable protein
boiling
composite stabilizer
