不同前处理方式对花生蛋白乳饮料的影响

Effect of Different Pretreatment Methods on Peanut Protein Milk Beverage

为探究不同前处理方式对花生蛋白乳饮料的影响,选用干花生、未处理花生、浸泡后发芽1mm~4mm的花生、浸泡后发芽5mm~7mm的花生、常温水浸泡后的花生、沸水煮后的花生6种经不同方式处理的花生为原料制作花生蛋白乳饮料。以感官评分为指标,研究花生和水的不同比例对其稳定性的影响以及不同前处理方式对花生蛋白乳饮料感官指标和蛋白质含量的影响。结果表明,当花生与水的比例为160∶1000(g/mL)时,样品的稳定性最好,感官评分最高。花生浸泡后发芽1mm~4mm制得的花生蛋白乳饮料评分最高且蛋白质含量最高,为1.10g/100mL,较传统的干花生及浸泡花生更优。采用本前处理方式制备的花生蛋白乳饮料呈乳白色,口感细腻,稳定性好且蛋白质含量较高,达到国家标准。

In order to explore the effects of different pretreatment methods on peanut protein milk beverage,six kinds of peanut treated by different methods were selected as raw materials,including dry peanuts,untreated peanuts,peanuts germinated for 1mm~4mm after soaking,peanuts germinated for 5mm~7mm after soaking,peanuts soaked in normal temperature water and boiled peanuts.The effects of different proportions of peanut and water on its stability and the effects of different pretreatment methods on the sensory index and protein content of peanut protein milk beverage were studied.The results showed that when the ratio of peanut to water was 160∶1000(g/mL),the sample had the best stability and the highest sensory score.The peanut protein milk beverage made by peanuts germinated for 1mm~4mm after soaking had the highest score and the highest protein content of 1.10g/100mL,which was better than the traditional dry peanut and soaked peanut.The peanut protein milk beverage prepared by this pretreatment method had milky white color,delicate taste,good stability and high protein content,which reached the national standard.