食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
3期
100-103
,共4页
开心果%燕麦%蛋白饮料
開心果%燕麥%蛋白飲料
개심과%연맥%단백음료
pistacia vera%oat%protein beverage
本试验以开心果、燕麦为原料经过酶解、乳化和饮料调配等工艺处理制取开心果燕麦蛋白饮料。通过正交试验确定乳化稳定剂添加量为焦磷酸钠0.12%、单硬脂酸甘油酯0.10%、蔗糖脂肪酸酯0.06%、羧甲基纤维素钠0.10%；开心果燕麦蛋白饮料的配方为燕麦酶解液添加量35%、开心果乳液添加量35%、白砂糖添加量5%，本工艺可制成高纤维、富含不饱和脂肪酸、风味可口的开心果燕麦蛋白饮料。
本試驗以開心果、燕麥為原料經過酶解、乳化和飲料調配等工藝處理製取開心果燕麥蛋白飲料。通過正交試驗確定乳化穩定劑添加量為焦燐痠鈉0.12%、單硬脂痠甘油酯0.10%、蔗糖脂肪痠酯0.06%、羧甲基纖維素鈉0.10%；開心果燕麥蛋白飲料的配方為燕麥酶解液添加量35%、開心果乳液添加量35%、白砂糖添加量5%，本工藝可製成高纖維、富含不飽和脂肪痠、風味可口的開心果燕麥蛋白飲料。
본시험이개심과、연맥위원료경과매해、유화화음료조배등공예처리제취개심과연맥단백음료。통과정교시험학정유화은정제첨가량위초린산납0.12%、단경지산감유지0.10%、자당지방산지0.06%、최갑기섬유소납0.10%；개심과연맥단백음료적배방위연맥매해액첨가량35%、개심과유액첨가량35%、백사당첨가량5%，본공예가제성고섬유、부함불포화지방산、풍미가구적개심과연맥단백음료。
To develop a protein beverage using pistacia vera and oat protein as the raw enzymatic hydrolysis , emulsification and beverage formulation for the development of pistacia vera and oat protein beverage. The emulsifi-er and stabilizer were determined by orthogonal experiment to be sodium pyrophosphate content of 0.12%, glycerin monostearate content of 0.10%, sucrose esters content of 0.06%, sodium carboxymethyl cellulose content of 0.10%;The optimal formula of pistacia vera and oat protein beverage consisted of oat enzyme solution of 35%, pistachio emulsion of 35%, sugar of 5%. The developed protein beverage is rich fiber, unsaturated fatty acids, and has a balanced delicious flavor pistacia vera and oat protein beverage.
