摘要
本文主要研究的是以大豆为主要成分的植物蛋白饮料的稳定性和感官评价,主要研究内容分为两部分,首先通过单因素试验确定蔗糖酯和单甘脂这两种乳化剂的使用比例和添加量,然后在最佳乳化剂添加量的条件下,通过响应面实验对海藻酸钠、CMC、黄原胶、瓜尔胶这四种胶体的协同增效作用进行研究,确定最优的添加量组合,并在此组合条件下进行感官评价,确保稳定性达到要求的情况下,植物蛋白饮料的感官不会受到不良影响。结果表明,采用添加单甘脂0.5‰,蔗糖酯0.5‰,海藻酸钠0.31‰,CMC 0.1‰,黄原胶0.2‰的复合添加剂能明显提高植物蛋白饮料的稳定性,同时不影响感官评价。
Abstract： This paper studies the stability and sensory evaluation of soybean protein beverage. The main research is di- vided into two parts. First, the best ratio of monoglyceride and sucrose ester and their quantity were chosen. Then, the quantity of sodium alginate, CMC, xanthan gum and guar gum as stabilizers was studied. Single - factor experi- ment and response surface methodology were used to determine the optimal content of to make sure a good sensory evaluation. The stability of soybean protein beverage was significantly improved at the following conditions： monoglyceride （0. 5 wt） , sucrose ester （0. 5 wt） , sodium alginate （0. 31 wt） and CMC （0. 1 wt）. The product hada good sensory evaluation.
出处
《中国食品添加剂》
CAS
北大核心
2014年第8期121-127,共7页
China Food Additives
关键词
植物蛋白饮料
稳定性
乳化剂
海藻酸钠
Key words： vegetable protein beverage
stability
emulsifier
sodium - alginate
