LIU Ya-qiong,WANG Jie,ZHAO Song,et al.Processing Technology of Pleurotus eryngii-Peanut Compound Vegetable Protein Beverage[J].Northern Horticulture,2015,39(04):129-132.[doi:10.11937/bfyy.201504030]
杏鲍菇花生复合植物蛋白饮料的工艺研究
- Title:
- Processing Technology of Pleurotus eryngii-Peanut Compound Vegetable Protein Beverage
- 文献标志码:
- A
- 摘要:
- 以杏鲍菇和花生为原料，通过单因素试验和正交实验确定了杏鲍菇花生复合植物蛋白饮料的配方和加工工艺。结果表明：杏鲍菇花生复合植物蛋白饮料的最佳配方为杏鲍菇菇汁50%，花生浆30%，添加蔗糖2%，安赛蜜0.15‰，单甘酯0.06%，蔗糖酯0.04%，瓜尔豆胶0.05%，黄原胶0.025%，其余为软化水；适宜的均质条件为均质压力35 MPa，均质次数2次。
- 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.
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备注/Memo
第一作者简介：刘亚琼（1972-），女，博士，副教授，研究方向为食品加工与安全。E-mail：lyqcau@126.com.责任作者：王颉（1959-），男，博士，教授，研究方向为食品科学与工程。E-mail：wj591010@163.com.基金项目：河北省科技厅科技支撑资助项目（11221004D）；河北省农产品加工工程技术研究中心资助项目。