摘要
以燕麦和鹰嘴豆为原料,参考联合国粮农组织和世界卫生组织(FAO/WHO)规定的氨基酸组成标准模式,确定了燕麦和鹰嘴豆最佳氨基酸互补质量比为138∶18。在单因素试验的基础上对燕麦鹰嘴豆复合饮料配方进行正交试验优化,并在最佳复合饮料配方基础上,通过响应面试验对其稳定性进行优化。结果表明,燕麦鹰嘴豆复合饮料最佳配方为:料液比(燕麦鹰嘴豆复合粉∶水)1∶16(g/mL),白砂糖添加量20 g/L,柠檬酸添加量2 g/L,在此条件下配制的复合饮料口感最佳,感官评分为88.63±0.97分;燕麦鹰嘴豆复合饮料最佳稳定剂配方为:羧甲基纤维素钠(CMC-Na)添加量0.8 g/L,黄原胶添加量0.5 g/L,海藻酸钠添加量0.3 g/L,在此条件下复合饮料稳定性最高,离心沉淀率为12.40%±0.07%。该试验结果为谷豆类复合饮料加工提供了理论支撑。
According to the FAO/WHO rules about the amino acid composition standard mode,the optimal amino acid complementary ratio of oat and chickpea was determined as 138:18(m/m).The formula of oat-chickpea compound beverage were optimized by single-factor and orthogonal experiments,the stability of the beverage was optimized by response surface test.The results showed that the optimal formula of the compound beverage was as follows:the ratio of material to liquid(oat chickpea compound powder:water)1∶16(g/mL),white sugar adding amount 20 g/L,and citric acid adding amount 2 g/L.The compound beverage prepared with the above formula had the best taste,with a sensory score of 88.63±0.97.The best stabilizer formula of the compound beverage were:sodium carboxymethyl cellulose 0.8 g/L,xanthan gum 0.5 g/L,and sodium alginate 0.3 g/L.Under these conditions,the composite drink had the highest stability,with a centrifugal sedimentation rate of 12.40%±0.07%.The results provide theoretical support for the processing of compound beverage of cereals and beans.
作者
宋昊
阙斐
SONG Hao;QUE Fei(College of Applied Engineering,Zhejiang Institute of Economics and Trade,Hangzhou 310018,China)
出处
《保鲜与加工》
CAS
2022年第5期78-85,共8页
Storage and Process
关键词
燕麦
鹰嘴豆
氨基酸互补
复合饮料
配方
稳定性
oat
chickpea
amino acid complementary
compound beverage
formula
stability
