鲍鱼果蛋白饮料的工艺优化及其稳定性研究

Study on the Processing Technique Optimize and Stability of Brazil Nut Protein Beverage

本文以鲍鱼果为原料研制鲍鱼果植物蛋白饮料。通过正交试验,对饮料的稳定条件进行了研究,确定的最佳稳定条件为:蔗糖脂与单甘酯(2∶3)添加量为0.25%,黄原胶与羧甲基纤维素钠(2∶1)添加量为0.15%,均质温度为50℃,均质压力为35 MPa。并采用正交设计方法优化产品配方,结果表明:蔗糖3.0%、木糖醇2.0%、蛋白糖0.01%、脱脂奶粉3.0%。制得的产品营养丰富、口感柔和、风味独特,感官评分达到98.3,且稳定性显著提高,沉淀率为1.69%。

In this paper, brazil nut was used as raw material to study brazil nut protein beverage. By way of orthogonal test, stability-condition were discussed, the optimum stability-condition was as follows： SE：GMS （2 ： 3） was 0.25 %, Xanthan Gum：CMC-Na （2 ： 1） was 0.15 %, homogenizing under 35 MPa, 50 ℃. Orthogonal design method was used to optimize product formula. The results indicated that the optimum formula was ：sugar 3.0 %, xylitol 2.0 %, combined sweetening 0.01%, defatted milk-powder 3.0 %. The product has rich nutrition, soft taste, unique flavor, its sensory score up to 98.3. The stability of the beverage was significantly improved and the precipitation rate was 1.69 %.