马鹏利1，张馨予1，冬子众1，李昀1，2*
（1 天津农学院食品科学与生物工程学院，天津300384；
2 天津市农副产品深加工技术工程中心，天津300384）

摘要：以珍珠油杏的杏仁为木糖醇植物蛋白饮料的主要原料，分析了影响木糖醇植物蛋白饮料稳定性的主要因素，对其乳化稳定剂的配方和均质工艺参数进行优化。结果表明，木糖醇珍珠油杏植物蛋白饮料最佳工艺参数：复合乳化剂最佳配比：大豆磷脂添加量0.48%，蔗糖酯添加量0.10%，单甘脂0.09%；风味的配比：木糖醇的添加量：8%；最佳均质条件：均质压力38.87Mpa，均质温度48.89℃，均质次数3 次。制得的蛋白饮料口感细腻且稳定性好。
关键词：杏仁；木糖醇；植物蛋白饮料；响应面；稳定性

Study on Xylitol Apricot Plant Protein Beverage
MA Peng-li1，ZHANG Xin-yu1，DONG Zi-zhong1，LI Yun1，2*
（1 College of Food Science and Bio-engineering，Tianjin Agriculture University，Tianjin 300384，China；
2 Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384，China）

Abstract: The main factors affected the stability of xylitol palnt protein beverage were analyzed by using almond of apricot as the main raw material.The formula of emulsifying stabilizer and homogenizing process parameters were optimized. The results showed that the best technological parameters of xylitol pearl oil apricot plant protein beverage were：the optimum ratio of the compound emulsifier was 0.48% soybean phospholipid，0.10% sucrose ester and 0.09% monoglyceride；The ratio of flavor: xylitol: 8%；The best homogenization conditions are homogeneous pressure 38.87Mpa， homogenization temperature 48.89℃，homogenization frequency 3times. The protein beverage produced is exquisite and stable.

Key words: apricot；xylitol；plant protein beverage；response surface；stability

（2019年第22卷第3期）