摘要
目的研究以栝楼籽为原料,除去油脂,制作栝楼蛋白饮料。方法采用浸泡、磨浆、过滤、调配、均质、杀菌等工艺,并对调配工艺进行优选。结果确定乳化稳定剂的最佳添加量为:琼脂0.03%,黄原胶0.04%,CMC-Na 0.08%,调味剂最佳添加量为:白砂糖4%,蜂蜜2%,柠檬酸0.05%,抗坏血酸0.01%。结论确定了合理的制作工艺,制成了口味独特的栝楼蛋白饮料。
Objective To make a protein beverage with the seed of Trichosanthes kirilowii Maxim as raw material which was degreased. Methods The protein beverage was produced by a series of technologies such as soaking, defibrination, filtering, mixing, homogenizing, sterilization and so on. Besides, the mixing technology was further optimized. Results The optimal amounts of emulsion stabilizers were as follows： agar 0.03 %, xanthan gum 0.04 %, CMC-Na 0.08 %. The optimal amounts of flavouring agents were as follows： sucrose 4 %, honey 2 %, citric acid 0.05 %, ascorbic acid 0.01%. Conclusion With the rational preparation technology, Trichosanthes kirilowii Maxim protein beverage is produced and its taste is unique.
出处
《食品与药品》
CAS
2008年第4期25-28,共4页
Food and Drug
关键词
栝楼
蛋白饮料
乳化稳定剂
Trichosanthes kirilowii Maxim
protein beverage
emulsion stabilizer
