摘要
植物蛋白饮料营养丰富,可以作为牛奶和牛奶饮料的替代品或补充物,市场潜力巨大。以花生和红小豆为原料研制复合蛋白饮料,将红小豆在120℃下烘烤处理30min,花生在160℃下烘烤处理20min。试验结果表明:红小豆浆与花生浆以体积比1:1的比例混合,口感最好。添加0.06%的变性淀粉、0.05%的卡拉胶、0.15%的单甘酯和0.05%的蔗糖酯制成的饮料稳定性较好。经检测,产品各项指标均符合国家标准。
Beverage prepared from vegetable protein are full of nutrition and have high potential as substitutes and supplements for milk or milk beverage,and have huge market.We use peanut and red bean as the main materials of this double protein beverage,to roast red bean at 120 ℃ for 30 min and peanut at 160 ℃ for 20 min in this research.Results suggest that the optimum taste is the ratio of red bean and peanut at 1：1.Treaments yielding the best combination were those which contained 0.06 % modified starch,0.05 % carrageen,0.15 % monoglyceride and 0.05 % sucrose ester.After detecting,the various indexes of the product accord with the national standard.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期75-77,共3页
Food Research and Development
关键词
红小豆
花生
饮料
稳定性
red bean
peanut
beverage
stability
