红茶-花生蛋白复合饮品工艺优化及其营养特性研究

Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage

以红茶、花生为主要原料,脱脂奶粉、白砂糖为辅料,研制一款营养丰富、口感良好的红茶-花生蛋白复合饮品,并基于感官评分、蛋白质含量、脂肪含量、渗透压等指标研究该复合饮品的最佳工艺条件及营养特性。结果表明:红茶-花生蛋白复合饮品的最佳工艺条件为花生蛋白浆与红茶汁体积比1∶2、脱脂奶粉添加量10%、白砂糖添加量2%,在此条件下,所制备复合饮品的感官评分最高(86分),蛋白质含量为5.51 g/100 g,脂肪含量为5.90 g/100 g,总酚含量为139.04μg/mL,总黄酮含量为258.98μg/mL,脂肪液滴分布均匀且平均粒径(7.54μm)较小,渗透压(336.00 mmol/kg)接近人体血液渗透压,可满足消费者对感官品质和健康饮食的要求。

Using black tea and peanut as the primary raw materials,fat-free milk powder and white granulated sugar as auxiliary materials,a black tea-peanut protein compound beverage with rich nutrition and good taste was prepared.The study aimed to analyze the sensory score,protein content,fat content and osmotic pressure of the black tea-peanut protein compound beverage to study the best technological conditions and nutritional characteristics.The results showed that the optimal process conditions of the black tea-peanut protein compound beverage were as follows:the volume ratio between peanut protein pulp to black tea juice was 1∶2,the addition of fat-free milk powder was 10%,and the addition of white granulated sugar was 2%.Under these conditions,the prepared compound beverage had the highest sensory score(86 points).The protein content was 5.51 g/100 g,fat content was 5.90 g/100 g,total phenolic content was 139.04μg/mL,total flavonoid content was 258.98μg/mL,the fat droplets were evenly distributed and had a smaller mean particle size(7.54μm),the osmotic pressure(336.00 mmol/kg)was close to the human blood osmotic pressure,which could meet consumerspursuit of sensory quality and health diet.