基于响应面设计的藜麦红枣复合蛋白饮料工艺配方优化

Optimization of Processing Technology and Formulation of Quinoa-Red Dates Compound Protein Beverage Based on Response Surface Methodology

采用单因素结合响应面设计试验法,对藜麦红枣复合蛋白饮料工艺配方进行优化,并通过产品稳定性试验确定藜麦红枣复合蛋白饮料的稳定剂最佳添加量。研究发现,藜麦浆最佳制备条件:藜麦热水浸泡10 min,揉搓3~5遍,于120~150℃烘烤2 h,制浆料水比1∶13 (g/mL),糊化时间30 min;藜麦红枣复合蛋白饮料的最优调配:藜麦浆添加量45%,红枣汁添加量20%,复原乳添加量15%,绵白糖添加量2.0%,羧甲基纤维素钠最佳添加量0.04%。在此条件下制得的藜麦红枣复合蛋白饮料成品色泽呈均匀一致的浅咖色,甜味适中,口感香醇,具有藜麦和红枣复合的天然浓郁香气,感官评分达最大值,其蛋白质含量为1.6%。该研究可为青藏高原藜麦资源的进一步开发利用提供一定参考。

The technological formula of quinoa-red dates compound protein beverage was optimized by single factor combined with response surface design,and the optimal amount of stabilizer was determined by the stability test of product.The results showed that the optimum preparation conditions of quinoa pulp were as follows:soaking quinoa in hot water for 10 min,kneading for 3-5 times,baking at 120-150 ℃ for 2 h,ratio of pulping material to water 1∶13(g/mL),gelatinization time for 30 minute;The best formula of quinoa-red dates complex protein beverage was 45% quinoa pulp,20% dates juice,15% reconstituted milk,2.0% white granulated sugar,and 0.04% sodium carboxymethyl cellulose.Under this condition,the Quinoa compound protein beverage was light coffee with uniform color,moderate sweet taste,and mellow taste.It had natural and strong compound aroma of quinoa-red dates.The sensory score was highest,and the protein content was 1.6%.This study could provide some references for the development and utilization of Quinoa resources in Qinghai-Tibet Plateau.