高蛋白花生露稳定性的研究

Study on the Stability of High Protein Peanut Beverage

采用Plackett-Burman实验、最陡爬坡实验以及Box-Behnkens中心组合设计法对提高高蛋白花生露的稳定性进行研究。利用Plackett-Burman设计法对影响高蛋白花生露稳定性的6个因素效应评价,筛选出具有显著正效应的卡拉胶添加量、蔗糖酯添加量、花生蛋白粉质量分数和具有显著负效应的黄原胶添加量、单甘酯添加量、白砂糖添加量。在此基础上进行最陡爬坡实验,并利用Box-Behnkens中心组合设计法对显著因素进行优化,得到制作稳定性较好的高蛋白花生露配方为:黄原胶添加量为0.04%,卡拉胶添加量为0.05%,蔗糖酯添加量为0.12%,花生蛋白粉添加量为6.05%。在此条件下产品的沉淀率为1.13%,蛋白质含量为7.12%。

The study used Plackett-Burman design,steepest ascent design and Box-Behnkens composite design to improve the stability of high protein peanut beverage. Plackett-Burman design method was used to evaluate the effects of six factors on the stability of high protein peanut beverage. There were three components made significant positive effect which were carrageenan,sucrose ester and peanut protein. There were three components made significant negative effect which were xanthan gum,monoglyceride and white granulated sugar.Then based on steepest ascent design. The optimization of the two factors was carried out by using Box-Behnkens composite design. The results showed that the best stability formulation were as follows：xanthan gum0.04 %,carrageenan 0.05 %,sucrose ester 0.12 %,peanut protein powder 6.05 %. Under this condition,deposition rate was 1.13 %,and product protein content was 7.12 %.