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枸杞紫苏复合蛋白固体饮料的研制

张梅1,张世林1,李晓君1*,刘远2,张志军1
(1 中北大学化学工程与技术学院,山西太原030051;
2 山西省产品质量监督检验研究院,山西太原030024)

摘要:采用枸杞与紫苏脱脂粕为主要原料,通过单因素实验和响应面试验,以感官评分和蛋白质含量为指标,获得枸杞紫苏复合蛋白固体饮料最佳生产工艺及配方。结果表明,枸杞紫苏复合蛋白固体饮料最佳配方和工艺条件为:原料比(紫苏脱脂粕和枸杞膏质量比)7∶3、液料比6∶1(水与原料的质量比)、甜菊糖苷添加量0.02% (固体占比)、水浴温度50℃、水浴时间120min、麦芽糊精添加量20%(固体占比)。在此条件下,枸杞紫苏复合蛋白固体饮料的感官评分82.02 分、蛋白质含量26.35%。

关键词:枸杞;紫苏脱脂粕;复合蛋白固体饮料


Study on Lycium barbarum and Perilla frutescens Compound Protein Solid Beverage Processing Technolgoy

ZHANG Mei1,ZHANG Shi-lin1,LI Xiao-jun1*,LIU Yuan2,ZHANG Zhi-jun1
(1 School of Chemical Engineering and Technology,North University of China ,Taiyuan 030051,China;
2 Shanxi Product Quality Supervision and Inspection Institute,Taiyuan 030024,China)

Abstract: Using Lycium barbarum and degreased perilla as raw materials,the optimumproduction technology and formula of L. barbarum and Perilla frutescens compound solid beverage were obtained by single factor test and response test,with sensory score and protein content as indexes. The results showed that the optimumformula of L. barbarum and P. frutescens compound protein solid beverage was as follows: raw material ratio 7∶3,liquid-material ratio 6∶1,stevia glycoside 0.02%,water bath temperature 50 ℃,120 min,the addition of maltodextrin was 20%. Under these conditions,sensory score was 82.02 and protein content was 26.35%.
Key words: Lycium barbarum;degreased perilla;composite protein solid beverage

(2020年 第23卷 第2期)

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