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松籽饮料开发及其稳定性研究

高洁,王宇,刘会平*,孙娜新

(天津科技大学生物工程学院,天津300457)

摘要:对松籽饮料的最佳原料添加量及复配乳化稳定剂进行研究,开发了新的物理提油工艺。通过实验确定了原料最佳添加量:松籽酱脱脂率为30%、脱脂松籽酱添加量3%、白砂糖添加量6%。对松籽饮料的稳定性研究确定了最佳复配稳定剂、乳化剂、碳酸氢钠的最佳添加量分别为0.2%、0.2%、0.04%。

关键词:松籽;脱脂;稳定性

Research on the Development and Stability of Pine Seeds

GAO Jie,WANG Yu,LIU Hui-ping,SUN Na-xin

(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300487,China)

Abstract: The optimum raw material addition and complex emulsification stabilizers of pinenut beverage were studied andthe new physical-oil technology was developed. Results show that the pinenut beverage produced by adding 30% of skimpinenut butter,3%of pinenut butter and 6%of sugar has the highest grade of sensory evaluation. We found that the pinenutbeverage with 0.2%of mixed stabilizers,0.2%of emulsifier and 0.04%sodiumbicarbonate,have the best stability.

Key words: pinenut;skim;stability

(2018年第21卷第1期)

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