Study on the Optimum Technology of Compound Vegetable Protein Drinks of Adzuki Bean and Walnut(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on the Optimum Technology of Compound Vegetable Protein Drinks of Adzuki Bean and Walnut

Author(s):: GUO Ming-yue; SUN Lian-hai; ZHANG Zhen; Department of Food Engineering，Luohe Medical College，Luohe，Henan 462002

Keywords:: adzuki bean; walnut; the compound vegetable protein drinks; emulsifier and stabilizer

Abstract:: 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.

[1]孙远明.食品营养学[M].北京:科学出版社,2006.[2]杨虎清,席玙芳.核桃的营养价值及其加工技术[J].粮油加工与食品机械,2002(2):47-49.

[3]王丰俊,王建中.核桃综合深加工的思路与技术评价[J].中国油脂,2005,30(1):17-20.

[4]修凤英,文连奎.红小豆甘草无糖复合饮料加工工艺研究[J].安徽农业科学,2012,40(7):3984-3985.

[5]范春梅,刘学文.黑木耳核桃复合乳饮料的研制[J].食品工业,2012(3):7-9.

[6]牛美兰,邢建华,张强,等.枸杞核桃乳工艺条件与配方[J].湖北农业科学,2012,12(6):2549-2559.

Last Update: 2014-08-08