侯燕，郑凤荣*

(吉林农业科技学院食品科学与工程学院，吉林吉林132101）

摘要：以脱脂松仁为主要原料，研制松仁露饮料，通过单因素实验和正交试验对饮料的打浆加水量、最终加水量、稳定性及配方进行筛选，结果表明：打浆加水量为1∶15，最终加水量1∶25；饮料最佳乳化剂为蔗糖脂肪酸酯0.10%，单双甘油脂肪酸酯0.10%，聚甘油脂肪酸酯0.15%，黄原胶0.07%，羧甲基纤维素钠0.05.%，海藻酸钠0.06%，最佳糖浓度5.50%，该配方下获得的产品口感适宜，风味良好，组织状态均匀。

关键词：松仁；饮料；稳定剂；乳化剂

Study on the Stability and Formula of Pine Nut Beverage

HOU Yan，ZHENG Feng-rong

（College of Food Science and Engineering，Jilin Agricultural Science and Technology University，Jilin 132101，China）

Abstract: In this paper，the processing of defatted pine nut beverage was studied. The formula and stability of thisbeverage were determined by single factor tests and orthogonal tests. The optimal results were showed as follows: thepine nut was crushed to juice with 15 times of water；and the final ratio of solid to liquid in beverage was regulated to1∶25. The best beverage stabilizer is 0.10% sucrose fatty acid ester，0.10% single and double glycerin fatty acid ester，0.15% poly glycerin fatty acid ester，0.15% acetylated monoglyceride fatty monoglyceride，0.07% xanthan gum，0.05%sodium carboxymethyl cellulose，0.06% of sodium alginate；the optimal sugar concentration was 5.5%. The producttaste was appropriate with unique flavor and the texture was uniform.

Key words: pine nuts；beverage；stabilizer；emulsifier

（2016年第19卷第3期）