CAJ | 학술논문

以杂粮中的花生和绿豆为原料，以感官评定和稳定性为指标，确定出花生绿豆蛋白饮料的主要工艺参数。研究结果表明，绿豆乳与花生乳体积比为4∶1，加糖量2.5%时，121℃、15 min杀菌方式，该蛋白饮料的口感、色泽、风味为最佳。在花生绿豆蛋白饮料生产中，为了增加产品的稳定性，在生产中复合稳定剂的最佳用量为0.3%，其中单甘酯0.10%、羧甲基纤维素钠0.08%、瓜尔豆胶0.08%、卡拉胶0.04%。
이잡량중적화생화록두위원료，이감관평정화은정성위지표，학정출화생록두단백음료적주요공예삼수。연구결과표명，록두유여화생유체적비위4∶1，가당량2.5%시，121℃、15 min살균방식，해단백음료적구감、색택、풍미위최가。재화생록두단백음료생산중，위료증가산품적은정성，재생산중복합은정제적최가용량위0.3%，기중단감지0.10%、최갑기섬유소납0.08%、과이두효0.08%、잡랍효0.04%。
@@@@The peanuts and mung beans were raw materials with sensory and stability for index that identified peanuts mung bean protein beverage production technology formula and main process parameters. It was determined the content of protein, some physiochemical index and microbiology indicators in the beverage. The results of the research showed that the proportion of mung bean milk and peanut milk was 4 ∶1, adding sugar yield 2.5%, and the Sterilization is 121℃, 15min, which the taste, color, flavor of the beverage is best. In peanuts mung-bean protein beverage production , in order to increase the stability of the products , in the production process of composite stabilizer for optimum dosage is 0.3%, including Single Kennedy ester 0.10%respectively, and sodium carboxy methyl cellulose 0.08%, guar gum 0.08%, carrageenan 0.04%.