摘要
以红小豆、核桃仁为主要原料,通过复配试验和正交实验,研究了红小豆与核桃复合蛋白饮料的最佳制作工艺。结果表明:红小豆浆∶核桃浆为2∶1,总汁用量35%,蔗糖4.5%,复合乳化稳定剂用量0.50%(黄原胶0.0625%,羧甲基纤维素钠0.1875%,蔗糖酯0.1875%,单甘酯0.0625%)时复合植物蛋白饮料色泽均匀协调、甜味适中、组织状态稳定、无沉淀及杂质产生。
Taking adzuki bean and walnut as the main raw materials,the optimum technology of compound vegetable protein drinks of adzuki bean and walnut was studied by compositional formulation tests and orthogonal experiment.The results showed that the best recipe was 2∶1 ratio of adzuki bean and walnut,the total composite juice of 35%,4.5% sucrose,the optimum combination of emulsifier and stabilizer was 0.50%（XC：0.0625%,CMC-Na：0.1875%,SE：0.1875%,GMS：0.0625%）,under the best technology,drinks with a pure color,delicious taste,stable tissue,no precipitate and no impurity.
出处
《北方园艺》
CAS
北大核心
2013年第13期169-171,共3页
Northern Horticulture
关键词
红小豆
核桃
植物蛋白饮料
乳化稳定剂
adzuki bean
walnut
the compound vegetable protein drinks
emulsifier and stabilizer
