摘要
本论文研究了以榛子为主要原料的植物蛋白饮料的稳定性,着重对MCC、果胶及蔗糖酯等八种稳定剂、乳化剂及乳化稳定剂在榛子蛋白饮料中的稳定效果进行了研究,实验结果表明,在榛子植物蛋白饮料中复配稳定剂A2B2C3D3的效果最佳,其添加量为0.6%;MCC也具有比较好的稳定乳化效果,但其添加量为0.4%;121℃小于20min的热处理条件是获得最佳稳定效果的基础。
The stability of phytoprotein beverage made of hazelnut is studied in this paper. The stable effect of many stabilizers、emulsifiers and their mixtures which are used in hazelnut protein beverage are researched ,such as MCC、pectin and sucrose fatty acid ester etc.. The experiment results show that the optimum effects of stability for hazelnut phytoprotein beverage is 0.6% multiple stabilizer A2B2C3D3 , 0.4%MCC also shows out satisfactory stable and emulsification effect. The sterilization condition of 121℃ and less than 20 minutes is the foundation to achieve best stability.
