摘要
以大豆和核桃为原料制成植物蛋白浆液,大豆于120℃下烤制20 min,再于80℃下浸泡10 h,核桃仁于70℃下在质量分数0.3%碳酸氢钠溶液中搅拌6 min去皮,二者质量比为2∶1,料料比为1∶10,在70℃下,pH值为8时磨浆,最后过150目的滤筛,通过选择乳化剂、稳定剂等以改善复合植物蛋白饮料分层不稳定性等问题,通过改变均质压力、均质次数、杀菌温度和杀菌时间,获得稳定性最好、感官评定最优且符合商品化标准的大豆-核桃复合植物蛋白饮料。
In this study,soybean and walnut were used as raw materials to prepare vegetable protein slurry and product development preparation process:soybean was baked at 120 ℃ for 20 min,soaked at 80 ℃ for 10 h,walnut kernels were soaked at 70 ℃ and stirred in 0.3% sodium bicarbonate solution for 6 min. The ratio of the two was 2∶1,the ratio of material to water was 1∶10,the slurry was ground at 70 ℃ and the pH value was 8,and product development,through the selection of emulsifiers,stabilizers and other issues to improve the stratification instability of compound vegetable protein beverage,by changing the homogenization pressure and times,as well as changing the sterilization temperature and time,the soybean-walnut compound vegetable protein beverage with the best stability,sensory evaluation and conforming to the commercial standards was obtained.
作者
郝苗苗
杨博
HAO Miaomiao;YANG Bo(Xilin Gol Institute of Bioengineering,Xilinhot,Inner Mongolia 026000,China;Xilin Gol Food Testing and Risk Assessment Center,Xilinhot,Inner Mongolia 026000,China;Inner Mongolia Xinchengda Energy Technology Co.,Ltd.,Hohhot,Inner Mongolia 010000,China)
出处
《农产品加工》
2019年第8期26-29,共4页
Farm Products Processing
关键词
大豆
核桃
植物蛋白饮料
产品开发
soybean
walnut
vegetable protein beverage
product development
