| 大枣、杏仁植物蛋白饮料加工工艺研究 |
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| 引用本文： | 孟宇竹,雷昌贵,蔡花真.大枣、杏仁植物蛋白饮料加工工艺研究[J].饮料工业,2011,14(1):24-26. |
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| 作者姓名： | 孟宇竹 雷昌贵 蔡花真 |
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| 作者单位： | 河南质量工程职业学院,河南,平顶山,467000 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目 |
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| 摘 要： | 采用河南新郑大枣和杏仁为主要原料,研究了大枣、杏仁复合植物蛋白饮料的加工工艺.结果表明:该饮料的最佳配方为:大枣汁:杏仁浆=3:1、pH4.05、复合乳化稳定剂(黄原胶:海藻酸钠=1:2,HLB=8)O.09%;最佳杀菌工艺参数为:杀菌温度100℃:、杀菌时间20min.
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| 关 键 词： | 大枣 杏仁 植物蛋白 饮料 |
Study on processing technology for a compound vegetable protein beverage of jujube and almond |
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| MENG Yu-zhu,LEI Chang-gui,CAI Hua-zhen.Study on processing technology for a compound vegetable protein beverage of jujube and almond[J].Beverage Industry,2011,14(1):24-26. |
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| Authors: | MENG Yu-zhu LEI Chang-gui CAI Hua-zhen |
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| Affiliation: | MENG Yu-zhu,LEI Chang-gui,CAI Hua-zhen(Henan Quantity and Engineering Vocational College,Pingdingshan 467000,Henan,China) |
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| Abstract: | With jujube growing in Xinzheng,Henan and almond as the main raw materials,the processing technology for a compound vegetable protein beverage of jujube and almond was studied.The results showed the optimal formula of the beverage as jujube juice：almond juice = 3：1,pH 4.05 and mixed emulsion stabilizer（xanthan gum：sodium alginate = 1：2,HLB = 8）0.09%;and the optimum sterilization conditions as 100℃ and 20 min. |
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| Keywords: | jujube almond vegetable protein beverage |
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