非活性双蛋白乳酸菌饮料配方的优化

以大豆分离蛋白和脱脂乳粉为原料,研制具有独特风味和营养价值的非活性双蛋白乳酸菌饮料。采用单因素和正交实验法对非活性双蛋白乳酸菌饮料的配方进行优化,以感官评分为指标,考察了脱脂乳粉、大豆分离蛋白粉、白砂糖及柠檬酸添加量对饮料感官评分的影响。实验结果表明:脱脂乳粉添加量2%、大豆分离蛋白粉添加量1%、白砂糖添加量8%以及柠檬酸添加量0.25%时,感官评分为97分,在此条件下研制出的非活性双蛋白乳酸菌饮料酸甜适口、风味独特、口感饱满,且具有丰富的营养价值。

Formula optimization of inactive double protein Lactobacillus beverage

Using soy isolate protein and skimmed milk powder as a material,the inactive double protein Lactobacillus beverage which possessed special flavor and nutrition was studied. The formula of inactive double protein Lactobacillus beverage were optimized by single factor and orthogonal test method,and the sensory score as the index. The influence of skimmed milk powder,soy isolate protein,white granulated sugar and citric acid on sensory score were investigated. The optimum formula of inactive double protein lactobacillus beverage were as follows:skimmed milk powde 2%,soy isolate protein 1%,white granulated sugar 8% and citric acid 0.25%. The score of sensory was 97,on this condition,the drink was rich in nutrition and had right sweet and sour,unique flavor,well taste.