花生蛋白饮料中复配稳定剂的研究

优化花生蛋白饮料的复配稳定剂配方，评价添加稳定剂后饮料的感官特性。试验采用均匀设计优化配方，对结果进行回归分析，通过模糊评价法分析饮料的感官特性。结果表明：在试验水平范围内，100mL 花生乳中黄原胶用量0.06g、卡拉胶用量0.08g、蔗糖酯用量0.38g 时，花生蛋白饮料表现出良好的稳定性，蔗糖酯用量对稳定性的影响最大，黄原胶影响最小，添加最优稳定剂配方后的花生蛋白饮料隶属于“喜欢”等级。

Development of a Complex Stabilizer for Peanut Protein Beverage

The development of a complex stabilizer for the peanut protein beverage processed in our laboratory is presented. The composition of the stabilizer was optimized by uniform design combined with regression analysis based on sensory evaluation, which was achieved using fuzzy comprehensive evaluation method. The 100 mL of peanut protein beverage added with 0.06 g of xanthan gum, 0.08 g of carrageenin and 0.38 g of SE displayed good stability. SE amount had the largest effect on beverage stability, and the effect of xanthan gum amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.