摘要
以全脂乳粉、火麻仁为原料,探讨了火麻仁复合蛋白饮料的制备工艺条件。通过正交试验研究了火麻仁复合蛋白饮料产品配方及乳化稳定剂的复配方案。结果表明:火麻仁复合蛋白饮料最佳配方为全脂乳粉2.0%、火麻仁3.0%、核桃仁1.0%、白砂糖6.0%;火麻仁复合蛋白饮料最佳稳定剂为单,双甘油脂肪酸酯0.04%、蔗糖脂肪酸酯0.05%、山梨醇酐单硬脂酸酯0.02%、结冷胶0.03%。
Using whole milk powder and fructus cannabis as raw material,the manufacture process conditions of fructus cannabis compound protein beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted material formula of fructus cannabis compound protein beverage were whole milk powder2. 0%,fructus cannabis 3. 0%,walnut 1. 0%,and white sugar 6. 0%. The best stabilizer compositional formulation were single,double glycerin fatty acid ester 0. 04%,sucrose fatty acid ester 0. 05%,sorbitan monostearate ester 0. 02%,and gellan gum 0. 03%.
出处
《中国食物与营养》
2015年第11期34-37,共4页
Food and Nutrition in China
关键词
复合蛋白饮料
火麻仁
稳定剂
配方
compound protein beverage
fructus cannabis
stabilizer
formula
