何晓勇1，2，王成1，2，陈权权1，2，贾庆超1，2
（1 郑州科技学院食品科学与工程学院，河南 郑州 450064；
2 郑州市食品安全快速检测重点实验室，河南 郑州 450064）
摘要：为探究不同前处理方式对花生蛋白乳饮料的影响，选用干花生、未处理花生、浸泡后发芽1mm～4mm 的花生、浸泡后发芽5mm～7mm 的花生、常温水浸泡后的花生、沸水煮后的花生6 种经不同方式处理的花生为原料制作花生蛋白乳饮料。以感官评分为指标，研究花生和水的不同比例对其稳定性的影响以及不同前处理方式对花生蛋白乳饮料感官指标和蛋白质含量的影响。结果表明，当花生与水的比例为160∶1000（g/mL）时，样品的稳定性最好，感官评分最高。花生浸泡后发芽1mm～4mm 制得的花生蛋白乳饮料评分最高且蛋白质含量最高，为1.10g/100mL，较传统的干花生及浸泡花生更优。采用本前处理方式制备的花生蛋白乳饮料呈乳白色，口感细腻，稳定性好且蛋白质含量较高，达到国家标准。
关键词：不同前处理方法；发芽；花生；蛋白乳饮料
Effect of Different Pretreatment Methods on Peanut Protein Milk Beverage
HE Xiao-yong1，2，WANG Cheng1，2，CHEN Quan-quan1，2，JIA Qing-chao1，2
（1 College of Food Science and Engineering，Zhengzhou University of Science and Technology，Zhengzhou 450064，China；
2 Zhengzhou Food Safety Rapid Test Key Laboratory，Zhengzhou 450064，China）
Abstract: In order to explore the effects of different pretreatment methods on peanut protein milk beverage，six kindsof peanut treated by different methods were selected as raw materials，including dry peanuts，untreated peanuts，peanuts germinated for 1mm～4mm after soaking，peanuts germinated for 5mm～7mm after soaking，peanuts soakedin normal temperature water and boiled peanuts. The effects of different proportions of peanut and water on itsstability and the effects of different pretreatment methods on the sensory index and protein content of peanut proteinmilk beverage were studied. The results showed that when the ratio of peanut to water was 160∶1000（g/mL），thesample had the best stability and the highest sensory score. The peanut protein milk beverage made by peanutsgerminated for 1mm～4mm after soaking had the highest score and the highest protein content of 1.10g/100mL，which was better than the traditional dry peanut and soaked peanut. The peanut protein milk beverage prepared bythis pretreatment method had milky white color，delicate taste，good stability and high protein content，whichreached the national standard.Key words: different pretreatment methods；sprout；peanuts；peanut protein milk beverage
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2023）04-0022-06
2023，Vol.26，No.4