马铃薯蛋白乳饮料的研制

Development of a Milk Beverage of Potato Protein

以马铃薯蛋白替代部分奶粉,生产低脂高蛋白营养型乳饮料。以产品的稳定性和感官评分作为考察指标,通过单因素试验及正交试验研究确定马铃薯蛋白乳饮料的最佳工艺配方。表明马铃薯蛋白乳饮料的最佳配方为乳粉添加量2%,绵白糖添加量6%,马铃薯蛋白添加量1.0%,黄原胶添加量0.25%,单甘酯添加量0.20%,柠檬酸添加量0.15%。在此条件下,生产的马铃薯蛋白乳饮料稳定性良好,风味独特,营养丰富。

Potato protein were used to replace part of the milk powder, and processed low-fat and high-protein health milk beverage. The stability and sensory quality evaluation were comprehensive considered, the formulate and technique were determined through one-factor-at-a-time experiment and orthogonal test. The optimum formulat of the beverage were： the amounts of milk powder 2%, soft sugar 6%, potato protein 1.0%, xanthan gum 0.25%, monostearin 0.20%, and citric acid 0.15%. The potato protein milk beverage has good stability, special flavor, and it is nulritive.