摘要
[目的]对角瓜籽蛋白饮料的配方和工艺进行研究。[方法]以脱壳角瓜籽为原料,打浆后添加适量的风味成分和稳定剂,采用正交试验确定饮料的配方。[结果]影响角瓜籽蛋白饮料风味的因素大小为白砂糖>乳酸>乙基麦芽酚。将黄原胶、羧甲基纤维素钠与海藻酸钠混合使用作增稠剂,其用量为0.20%较为适宜;乳化剂使用分子蒸馏单甘酯和蔗糖脂肪酸酯,其用量为0.20%较为适宜。添加7.0%白砂糖、0.16%乳酸、0.003%乙基麦芽酚,83℃、23 MPa下均质2次,121℃下杀菌15 min即可制成角瓜籽蛋白饮料。且所研制的角瓜籽蛋白饮料质量稳定、营养丰富、口感柔和、风味独特、组织状态良好,具有较高的市场开发价值。[结论]该研究为角瓜籽蛋白饮料的工业化生产提供了一定的理论依据。
[ Objective ] The formula and technology of the beverage containing the protein from summer squash seed was researched. [ Method ] The seeds without shell being taken as raw material, the right amount of flavor compounds and stabilizer were added after its being crushed into powder. The formula of beverage was selected with the method of orthogonal test. [ Results ] The order of the factor impacting beverage containing the protein from summer squash seed flavor was white sugar 〉 lactic acid 〉 ethyl - maltol. The xanthan gum, sodium carboxymethyl cellulose and sodium alginate were mixed as a thickening agent, which appropriate adding amount was 0.20% ; the emulsifier was the distilled monoglyeerides and sucrose fatty acid ester, which appropriate adding amount of 0.20%. The sugar was added at 7.0% ; the lactic acid, 0.16% ; the ethyl - mahol, 0. 003% ; which were mixed in 83 ℃ and 23 MPa for 2 times ; and sterilized at 121 ℃ for 15 minutes. The beverage was with the character of stable quality, nutrient - rich, soft texture and unique flavor, and with a good market value. [ Conclusion ] The theoretical basis of its industrial production was provided through the study.
出处
《安徽农业科学》
CAS
北大核心
2010年第31期17808-17809,共2页
Journal of Anhui Agricultural Sciences
关键词
角瓜籽
蛋白
饮料
Summer squash seed
Protein
Beverage
