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复合型花生豆芽苗饮料的工艺研究

陈晓镝1,唐朝庆2,彭凌1*
(1 西南科技大学生命科学与工程学院,四川绵阳621000;
2华中农业大学,湖北武汉430000)

摘要:以萌芽3d 的花生、大豆的芽苗为主要原料,通过对其总黄酮、白藜芦醇等生物活性成分的分析,调制出一款植物蛋白饮料。结果表明:发芽后的种仁,其可溶性蛋白质、可溶性总糖、粗脂肪、灰分等含量呈明显下降趋势,而氨基酸态氮、总黄酮、白藜芦醇含量则呈显著上升趋势;其中白藜芦醇逸15.12(mg/L),总黄酮逸3伊104(mg/L),氨基酸态氮逸2.96伊103(mg/L)。饮料工艺及配方为:花生芽汁料液比=1∶8(g/mL),磨浆温度60℃,pH值8;黄豆芽汁料液比=1∶9(g/mL),磨浆温度80℃,pH 值8.5;花生芽汁∶黄豆芽汁=1∶2(mL/mL),汁液占总量的50%,蔗糖8%,食盐0.025%;单甘脂∶蔗糖酯为1∶1(m/m),占总量的0.05%;黄原胶∶羧甲基纤维素钠∶海藻酸钠=2∶1∶1(m/m/m),占总量的0.2%。饮料呈乳白色,稳定性良好,口感柔和细腻,营养丰富,为实际生产提供理论参考价值。

关键词:发芽;花生;大豆;稳定性;植物蛋白饮料

 

Technology Research of Protein Beverage of Peanut-soybean Bud Seedling


CHEN Xiao-di1,TANG Zhao-qing2,PENG Ling1*
(1 College of Life Science and Engineering,Southwest Technology University,Mianyang 621000,China;
2 Huazhong Agricultural University,Wuhan 430000,China)

Abstract: In this experiment,peanut and soybean sprouts germinated in 3d were used as the main raw materials,and through the analysis of their total flavonoids,resveratrol and other bioactive components,a vegetable protein beverage was prepared. The results showed that the contents of soluble protein,soluble total sugar,crude fat and ash in germinated kernel decreased significantly,while the contents of amino acid nitrogen,total flavonoids and resveratrol increased significantly. Among them,resveratrol 逸15.12(mg/L),total flavonoids 逸3伊104(mg/L),amino acid nitrogen 逸2.96伊103 (mg/L). Experiment shows: peanut bud’s solid-liquid ratio is 1∶8(g/mL),at 60℃ and the pH 8.0;While soybean sprouts liquid ratio is 1∶9(g/mL),at 80℃ and the pH8.5;Peanut bud and soybean sprouts’milk ratio is 1∶2(mL/mL),with 50% milk,8%sucrose,and0.025%salt; The ratioof emulsifiermonoglyceride andsucrose ester is 1∶1(m/m),andthe total dosage is 0.05%. The optimal content stabilizer of xanthan gum,sodium carboxymethyl cellulose,sodium alginate is 2∶1∶1 (m/m),and the total dosage is 0.2%;the vegetable protein drinks was milky white,good stability,soft and delicate taste and it can provide theoretical reference value for actual production.

Key words: germination;peanut;soybean;stability;vegetable protein drinks


(2019年第22卷第5期)

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