CAJ | 학술논문

以辽宁地区小白沙品种花生为原料，结合植物蛋白饮料和茶饮料加工工艺，制得可满足人体多元化的营养需要的全植物蛋白茶饮料。在单因素试验的基础上，研究了蛋白液液料比、速溶红茶粉、白砂糖、稳定剂的添加量等四种主要因素对感官评价的影响，并通过二次旋转回归设计试验确定最佳工艺参数。实验结果表明，全植物蛋白茶饮料最佳工艺参数：蛋白液液料比11∶1、速溶红茶粉添加量0.6%、白砂糖添加量5%和稳定剂添加量0.2%。在此条件下可制备出美味可口又营养丰富的全植物蛋白茶饮料。
이료녕지구소백사품충화생위원료，결합식물단백음료화다음료가공공예，제득가만족인체다원화적영양수요적전식물단백다음료。재단인소시험적기출상，연구료단백액액료비、속용홍다분、백사당、은정제적첨가량등사충주요인소대감관평개적영향，병통과이차선전회귀설계시험학정최가공예삼수。실험결과표명，전식물단백다음료최가공예삼수：단백액액료비11∶1、속용홍다분첨가량0.6%、백사당첨가량5%화은정제첨가량0.2%。재차조건하가제비출미미가구우영양봉부적전식물단백다음료。
Based on the varieties of Xiao Baisha peanuts in Liaoning province as raw material , combination of beverage processing technology, the system can meet the nutritional needs of human diversity of whole plant protein beverage. On the basis of single factor experiments , the influence of four main factors including liquid-to-solid ratio, tea powder, sugar and stabilizer supplementation on sensory evaluation was investigate, the sensory evaluation were optimized by quadratic regression rotation design experiment. The results showed that the optimum conditions were as follows:liquid-to-solid ratio 11, tea powder 0.6%, sugar 5%and stabilizer 0.2%.