花生绿豆蛋白饮料工艺参数的研究

摘要

The peanuts and mung beans were raw materials with sensory and stability for index that identified peanuts mung bean protein beverage production technology formula and main process parameters. It was determined the content of protein, some physiochemical index and microbiology indicators in the beverage. The results of the research showed that the proportion of mung bean milk and peanut milk was 4 ∶1, adding sugar yield 2.5%, and the Sterilization is 121℃, 15min, which the taste, color, flavor of the beverage is best. In peanuts mung-bean protein beverage production , in order to increase the stability of the products , in the production process of composite stabilizer for optimum dosage is 0.3%, including Single Kennedy ester 0.10%respectively, and sodium carboxy methyl cellulose 0.08%, guar gum 0.08%, carrageenan 0.04%.%　　以杂粮中的花生和绿豆为原料，以感官评定和稳定性为指标，确定出花生绿豆蛋白饮料的主要工艺参数。研究结果表明，绿豆乳与花生乳体积比为4∶1，加糖量2.5%时，121℃、15 min杀菌方式，该蛋白饮料的口感、色泽、风味为最佳。在花生绿豆蛋白饮料生产中，为了增加产品的稳定性，在生产中复合稳定剂的最佳用量为0.3%，其中单甘酯0.10%、羧甲基纤维素钠0.08%、瓜尔豆胶0.08%、卡拉胶0.04%。