[1]郭明月,孙连海,张臻.红小豆核桃复合植物蛋白饮料的最佳工艺研究[J].北方园艺,2013,37(13):169-171.
　GUO Ming-yue,SUN Lian-hai,ZHANG Zhen.Study on the Optimum Technology of Compound Vegetable Protein Drinks of Adzuki Bean and Walnut[J].Northern Horticulture,2013,37(13):169-171.
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红小豆核桃复合植物蛋白饮料的最佳工艺研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第37卷 期数: 2013年13期 页码: 169-171 栏目: 出版日期: 2013-07-15
Title:
Study on the Optimum Technology of Compound Vegetable Protein Drinks of Adzuki Bean and Walnut
文章编号:
1001-0009(2013)13-0169-03
作者:
郭明月; 孙连海; 张臻
漯河医学高等专科学校 食品工程系，河南 漯河 462002
Author(s):
GUO Ming-yue; SUN Lian-hai; ZHANG Zhen
Department of Food Engineering，Luohe Medical College，Luohe，Henan 462002
关键词:
红小豆; 核桃; 植物蛋白饮料; 乳化稳定剂
Keywords:
adzuki bean; walnut; the compound vegetable protein drinks; emulsifier and stabilizer
分类号:
TS 2553
文献标志码:
A
摘要:
以红小豆、核桃仁为主要原料，通过复配试验和正交实验，研究了红小豆与核桃复合蛋白饮料的最佳制作工艺。结果表明：红小豆浆∶核桃浆为2∶1，总汁用量35%，蔗糖4.5%，复合乳化稳定剂用量0.50%（黄原胶0.0625%，羧甲基纤维素钠0.1875%，蔗糖酯01875%，单甘酯0.0625%）时复合植物蛋白饮料色泽均匀协调、甜味适中、组织状态稳定、无沉淀及杂质产生。
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.

参考文献/References:

[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.
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备注/Memo

第一作者简介：郭明月（1979-），女，硕士研究生，讲师，现主要从事食品营养与卫生及饮料加工方面的教学与研究工作。E-mail:guomingyue2004@163.com.

收稿日期：2013-03-04

更新日期/Last Update: 2014-08-08