花生-油莎豆蛋白饮料的制作工艺研究

Study on Processing Technology of Peanut-Cyperus Esculeutus Protein Beverage

探讨以油莎豆和花生制作蛋白饮料的生产工艺。正交试验结果表明,制作花生-油莎豆蛋白饮料的最佳条件为:料液比1∶10(g/mL)、乳化剂量(质量分数)0.05%、花生和油莎豆比例1∶2(g/g)、均质压力200 MPa。各因素对花生-油莎豆蛋白饮料品质的影响依次是料液比、乳化剂量、原料比例和均质压力。按此最佳工艺条件制作的花生-油莎豆蛋白饮料在外部感官、内部稠度和黏度指标均达到市售花生露的指标。

This study discussed the processing technology of peanut-Cyperus esculeutus protein beverage. The orthogonal experiment results show that the best conditions of the peanut-Cyperus esculeutus protein beverage was：the solid-liquid ratio was 1 ∶ 10 （g/mL）, the amount of emulsifier was 0.05 %, peanuts and Cyperus esculeutus ratio was 1∶2 （g/g）, homogenization pressure was 200 MPa. The impact of various factors on the quality of peanut-Cyperus esculeutus protein beverage followed by solid-liquid ratio, the amount of emulsifier, peanuts and Cyperus esculeutus ratio and homogenization pressure. The beverage produced by the best formula reached the commercial protein beverage index in the external senses , internal consistency and viscosity.