开心果燕麦蛋白饮料的研制

Development of Pistacia Vera and Oat Protein Beverage

本试验以开心果、燕麦为原料经过酶解、乳化和饮料调配等工艺处理制取开心果燕麦蛋白饮料。通过正交试验确定乳化稳定剂添加量为焦磷酸钠0.12%、单硬脂酸甘油酯0.10%、蔗糖脂肪酸酯0.06%、羧甲基纤维素钠0.10%;开心果燕麦蛋白饮料的配方为燕麦酶解液添加量35%、开心果乳液添加量35%、白砂糖添加量5%,本工艺可制成高纤维、富含不饱和脂肪酸、风味可口的开心果燕麦蛋白饮料。

To develop a protein beverage using pistacia vera and oat protein as the raw enzymatic hydrolysis , emulsification and beverage formulation for the development of pistacia vera and oat protein beverage. The emulsifi-er and stabilizer were determined by orthogonal experiment to be sodium pyrophosphate content of 0.12%, glycerin monostearate content of 0.10%, sucrose esters content of 0.06%, sodium carboxymethyl cellulose content of 0.10%;The optimal formula of pistacia vera and oat protein beverage consisted of oat enzyme solution of 35%, pistachio emulsion of 35%, sugar of 5%. The developed protein beverage is rich fiber, unsaturated fatty acids, and has a balanced delicious flavor pistacia vera and oat protein beverage.