植物蛋白固体饮料理化和感官特性研究

Physicochemical and sensory properties of plant protein solid beverage

基于理化特性、感官品质及储藏期的差异,对大米蛋白、豌豆蛋白、花生蛋白和马铃薯蛋白这4种植物蛋白制成的固体饮料的品质进行了研究。通过对添加植物蛋白固体饮料的水分活度、含水量和吸湿性,以及25℃下储存180 d后溶解度、颜色和风味的变化,可以鉴别固体饮料的品质。基于4种植物蛋白质具有的基本成分的不同,分析了造成制得的不同蛋白质固体饮料的理化和感官特性存在差异的原因。结果表明:这4种蛋白制成的固体饮料均为可接受的产品,品质最佳的为含有豌豆蛋白粉的固体饮料。

Based on the differences in physicochemical properties,sensory quality and storage period,the quality of solid beverage made of rice protein,pea protein,peanut protein and potato protein were studied.The quality of solid beverage can be identified by water activity,water content and hygroscopicity of solid beverage with plant protein,the change of solubility,color and flavor at 25℃for 180 days.Based on the differences in the basic components of four kinds of plant proteins,the reasons for the differences in physicochemical and sensory properties of solid drinks were analyzed.The results showed that these four kinds of solid beverage were acceptable products,and the best quality was the solid beverage containing pea protein powder.