核桃-大豆双蛋白饮料工艺配方优化

为优化双蛋白饮料的加工工艺，以核桃、大豆为主要原料，辅以一定的甜味剂、乳化剂、稳定剂，配制出营养丰富、风味独特的核桃大豆双蛋白植物饮料，设计单因素试验及正交试验，探讨核桃大豆双蛋白饮料的生产工艺和操作要点。结果表明：在磨浆温度75℃、pH8时，双蛋白饮料浆液的蛋白质含量最高；最佳复合乳化剂为单甘酯与蔗糖酯以质量比1:2复配，总用量0.1%(m/m)；最佳复合稳定剂质量比为羧甲基纤维素钠:卡拉胶:黄原胶＝1:2:1，总用量0.2%(m/m)。该生产工艺条件下，所得产品口感佳、稳定性良好，可在实际生产中加以应用。

Optimization of Processing Technology and Formulation of Walnut-Soybean Protein Beverage

This study aimed at developing a new nutritional walnut-soybean protein beverage with unique flavor.Single factor experiments and orthogonal array design were adopted to optimize the processing technology and formulation of the beverage.Processing condition under a grinding temperature of 75 ℃ and pH 8 yielded the highest protein content.The optimum composite emulsifier ratio for monoglyceride and sucrose ester was 1:2 and the optimum emulsifier concentration was 0.1%(m/m).The optimum composite stabilizer was composed of sodium carboxy methyl cellulose(CMC-Na),carrageenan,and xanthan gum with a ratio of 1:2:1 and the optimum composite stabilizer concentration was 0.2%(m/m).Under these conditions,the product obtained showed good taste and excellent stability.