| 花生蛋白奶茶的开发研制 |
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| 引用本文： | 应恺,芮汉明,沈祥坤. 花生蛋白奶茶的开发研制[J]. 食品与机械, 2004, 20(5): 43-45 |
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| 作者姓名： | 应恺 芮汉明 沈祥坤 |
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| 作者单位： | 1. 河南省食品工业科研所,河南,郑州,450053
2. 华南理工大学食品与生物工程学院,广东,广州,510641 |
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| 摘 要： | 以红茶、花生蛋白和脱脂奶粉等为主要原料，通过对茶汤的浸提试验、花生蛋白的酶解试验、产品配方调制试验以及稳定剂的配比试验研究，最终确定了花生蛋白奶茶的最佳产品配方：红茶茶汤50％，花生蛋白酶解液20％，蔗糖9％，脱脂奶粉1．5％，蔗糖脂肪酸酯0．15％，分子蒸馏单甘酯0．05％，卡拉胶0．025％，柠檬酸钠0．03％，焦磷酸钠0．05％。
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| 关 键 词： | 花生蛋白 奶茶 产品配方 茶汤 脱脂奶粉 红茶 酶解液 单甘酯 蔗糖脂肪酸酯 开发研制 |
| 修稿时间： | 2004-08-12 |
Development of peanut protein tea drink |
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| YING KaiRUI Han-mingSHEN Xiang-kun. Development of peanut protein tea drink[J]. Food and Machinery, 2004, 20(5): 43-45 |
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| Authors: | YING KaiRUI Han-mingSHEN Xiang-kun |
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| Affiliation: | YING Kai1RUI Han-ming2SHEN Xiang-kun1 |
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| Abstract: | Black tea, peanut protein and skim milk powden as the raw material, the best formula of peanut protein tea drink was selected through black tea extracting experiments, peanut protein hydrolyzing experiments, the product formula experiments and the stabilizer experiments. The optimum parameters were: 50% black tea extract, 20% peanut protein hydrolysate, 9% granulated sugar, 1.5% skim milk powden, 0.15% SE-13, 0.05% glycerin monostearate, 0.025% carrageenin, 0.03% sodium citrate and 0.05% sodium pyrophosphate. |
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| Keywords: | Tea drink Black tea Peanut protein Stability |
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