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Processing Technology of Pleurotus eryngii-Peanut Compound Vegetable Protein Beverage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年04
Page:
129-132
Research Field:
Publishing date:

Info

Title:
Processing Technology of Pleurotus eryngii-Peanut Compound Vegetable Protein Beverage
Author(s):
LIU Ya-qiong; WANG Jie; ZHAO Song; SHU Ying; SUN Lan-fang
(College of Food Science and Technology，Agricultural University of Hebei，Baoding，Hebei 071001)
Keywords:
Pleurotus eryngii;  peanut; vegetable protein beverage; processing technology
PACS:
-
DOI:
10.11937/bfyy.201504030
Abstract:
With Pleurotus eryngin and peanut as raw meterial,the formula and process technology of Pleurotus eryngii-peanut compound vegetable protein beverage was carried out by single factor and orthogonal experiment.The results showed that the optimal formula was as follows：Pleurotus eryngii juice 50%，peanut milk 30%，sugar 2.0%，acesulfame potassium 0.15‰，molecular distillation monoglyceride 0.06%，sucrose esters 0.04%，guar gum 0.05%，xanthan gum 0.025%，and the rest was softened water.The optimum homogeneous conditions areas following：homogenization pressure 35 MPa and 2 cycles.

References:

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Memo

Memo:
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Last Update: 2015-04-21