摘要
以松仁粕为主要原料,白砂糖、脱脂奶粉等为辅料,调制而成的低脂松仁蛋白饮料。在单因素的基础上通过正交实验,优化产品配方。结果表明:饮料最佳配比为松仁粕11%,脱脂奶粉4%,白砂糖3.5%,蔗糖酯为0.05%,最佳稳定剂CMC-Na与黄原胶质量比1∶2,总用量为0.09%(m/v)。该工艺下获得的产品口感适宜,风味独特,组织状态均匀。
This paper aimed at developing a low-fat pine nut protein beverage which contains pine nut powder,sugar and defatted milk powder to give a uniquely flavor.On the basis of single factor to optimize the product formulation by orthogonal.The results showed that the optimum conditions were：pine nut powder 11%,defatted milk powder4%,sugar 3.5%,SE 0.05%.The optimum composite stabilizer was composed of CMC-Na and XG with a ratio of1∶2,the total amount of that was 0.09%（m/v）.Under these conditions,the poduct obtaind shows good taste with unique flavor and have a good quality.
出处
《中国林副特产》
2015年第6期7-12,共6页
Forest By-product and Speciality in China
基金
东北林业大学大学生创新项目支持
关键词
松仁粕
蛋白饮料
稳定剂
Pine nuts
Protein beverage
Stabilizer
