花生-杏仁复合植物蛋白饮料加工工艺研究

本文研究以花生和杏仁为主要原料、蔗糖和脱脂奶粉为辅料生产复合型植物蛋白饮料的生产工艺。利用单因素实验和正交试验,以感官评价为指标,对复合植物蛋白饮料的加工工艺进行优化。花生-杏仁复合植物蛋白饮料最为理想的工艺是：花生浆的磨浆工艺参数为料液比取1∶12,浸泡时间取12h,浸泡温度取60℃;杏仁浆的磨浆工艺参数为料液比取1∶20,浸泡时间取15h,浸泡温度取40℃;调配工艺参数为花生浆与杏仁浆的比例取2∶1,脱脂奶粉添加量取0.5%,蔗糖添加量取6%,pH值取6;最佳复合乳化剂的配比为蔗糖酯∶单甘酯=2∶3;杀菌温度为100℃,时间为20min。制得的复合型植物蛋白饮料呈淡黄色,口感顺滑,兼有花生和杏仁的香味。

The production process of compound vegetable protein beverage with peanut and almond as main raw materials and sucrose and skim milk powder as auxiliary materials was studied. The single-factor experiment and orthogonal experiment were used to optimize the processing technology of the prepared composite vegetable protein beverage with sensory evaluation as the index. The most ideal process for peanut and almond compound vegetable protein beverages is: the pulping process parameters of peanut pulp are 1:12 ratio of material to liquid, the soaking time is 12 h, the soaking temperature is 60℃; the refining process parameters of almond pulp are liquid The ratio is 1:20, the soaking time is 15 h, the soaking temperature is 40℃; the mixing process parameters are 2:1 for peanut pulp and almond pulp, 0.5% for skim milk powder, 6% for sucrose, pH value Take 6; the optimum composite emulsifier ratio is sucrose ester: monoglyceride = 2:3; sterilization temperature is 100 ℃, time is 20 min. The resulting composite vegetable protein beverage is light yellow in color, smooth in taste, and has a peanut and almond aroma.