摘要
[目的]利用榛仁粕中的蛋白质加工低脂榛仁蛋白饮料，提高榛子的利用率。[方法]以榛仁粕为主要原料，脱脂奶粉、白砂糖等为辅料，制成低脂榛仁蛋白饮料。通过单因素和正交试验，优化产品配方。[结果]通过感官评定最终确定低脂榛仁蛋白饮料在榛仁粕11．00％、白砂糖4．00％、脱脂奶粉4．00％、蔗糖酯0．07％、最佳稳定剂黄原胶与CMC－Na质量比2∶1、总用量0．09％（m／V）条件下，饮品色泽呈乳白色，状态均匀。[结论]制得的低脂榛仁蛋白饮料具有榛仁独特的香气并且甜度适中，感官评价较高，市场前景较好。
Abstract
Objective] Using protein in hazelnut meal to develop low-fat hazelnut protein beverage, the aim was to improve utilization rate of ha-zelnut.[Method] With hazelnut meal as main raw material, dried skimmed milk, sugar as auxiliary materials, low-fat hazelnut protein beverage was produced.Through single factor experiment and orthogonal test, the product formula was optimized.[Result] By the sensory evaluation, it was defined that the optimum conditions were:hazelnut powder 11.00%, defatted milk powder 4.00%, sugar 4.00%, SE 0.07%.The opti-mum composite stabilizer was composed of XG and CMC-Na with a ratio of 2∶1, the total amount of that was 0.09%( m/V) .Under the above conditions, the beverage color was milky white with uniform state.[Conclusion] The obtained low-fat hazelnut protein beverage has unique aroma and moderate sweetness, the sensory evaluation is high and the market prospect is good.
国家科技期刊平台
NSTL
维普
万方数据