Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage
Using black tea and peanut as the primary raw materials,fat-free milk powder and white granulated sugar as auxiliary materials,a black tea-peanut protein compound beverage with rich nutrition and good taste was prepared.The study aimed to analyze the sensory score,protein content,fat content and osmotic pressure of the black tea-peanut protein compound beverage to study the best technological conditions and nutritional characteristics.The results showed that the optimal process conditions of the black tea-peanut protein compound beverage were as follows:the volume ratio between peanut protein pulp to black tea juice was 1∶2,the addition of fat-free milk powder was 10％,and the addition of white granulated sugar was 2％.Under these conditions,the prepared compound beverage had the highest sensory score(86 points).The protein content was 5.51 g/100 g,fat content was 5.90 g/100 g,total phenolic content was 139.04 μg/mL,total flavonoid content was 258.98 μg/mL,the fat droplets were evenly distributed and had a smaller mean particle size(7.54 p.m),the osmotic pressure(336.00 mmol/kg)was close to the human blood osmotic pressure,which could meet consumers'pursuit of sensory quality and health diet.
black teapeanut proteincompound beverageprocess optimizationnutritional characteristic
万方数据
维普
