摘要
以红茶、花生蛋白和脱脂奶粉等为主要原料 ,通过对茶汤的浸提试验、花生蛋白的酶解试验、产品配方调制试验以及稳定剂的配比试验研究 ,最终确定了花生蛋白奶茶的最佳产品配方 :红茶茶汤 5 0 % ,花生蛋白酶解液 2 0 % ,蔗糖 9% ,脱脂奶粉 1.5 % ,蔗糖脂肪酸酯 0 .15 % ,分子蒸馏单甘酯0 .0 5 % ,卡拉胶 0 .0 2 5 % ,柠檬酸钠 0 .0 3% ,焦磷酸钠 0 .0 5 %。
Black tea, peanut protein and skim milk powden as the raw material, the best formula of peanut protein tea drink was selected through black tea extracting experiments, peanut protein hydrolyzing experiments, the product formula experiments and the stabilizer experiments. The optimum parameters were: 50% black tea extract, 20% peanut protein hydrolysate, 9% granulated sugar, 1.5% skim milk powden, 0.15% SE-13, 0.05% glycerin monostearate, 0.025% carrageenin, 0.03% sodium citrate and 0.05% sodium pyrophosphate.
出处
《食品与机械》
CSCD
2004年第5期43-45,共3页
Food and Machinery
