摘要
以藜麦为主要原料,辅以燕麦β-葡聚糖和花生浆,研制一种富含膳食纤维的新型藜麦蛋白饮品。以感官评价为主要指标,通过单因素试验和正交试验确定饮品最佳配方。结果表明,复合饮料最佳配方为藜麦全粉9.5%、燕麦β-葡聚糖1.7%、花生浆14%;最佳复配稳定剂添加量为羟甲基纤维素钠0.4%、单脂肪酸甘油酯0.6%、蔗糖脂肪酸酯0.5%。所得饮品的膳食纤维含量为1.42%、蛋白质含量为2.04%,是一种集营养与保健的新型天然饮品。试验结果丰富植物蛋白饮料的种类,为藜麦的综合开发利用提供重要依据。
A new quinoa protein drink rich in dietary fiber was developed with quinoa as the main raw material,supplemented by oatβ-glucan and peanut paste.Taking sensory evaluation as the main index,the optimal formula of beverage was determined by single factor test and orthogonal test.The results showed that the optimal formula was achieved by using 9.5%quinoa powder,1.7%oatβ-glucan,and 14%peanut paste.Moreover,the optimal stabilizer was in combination of 0.4%carboxymethyl cellulose sodium,0.6%monostearin and 0.5%sucrose fatty acid ester.The contents of dietary fiber and protein in the beverage were 1.42%and 2.04%,which could be a new type of natural beverage with high nutritional and functional value.This research had enriched the kinds of plant protein beverages.An important basis for the comprehensive development and utilization of quinoa was provided.
作者
董吉林
安双双
申瑞玲
朱莹莹
DONG Jilin;AN Shuangshuang;SHEN Ruiling;ZHU Yingying(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001)
出处
《食品工业》
CAS
2021年第2期151-154,共4页
The Food Industry
基金
国家自然科学基金(31671856)。
