【摘要】 研究花生蛋白饮料的生产工艺,结果表明原辅料配比为12%花生浆(由花生仁和水按1:10的质量比研磨成,具体见工艺)和6%蔗糖。采用0.03%黄原胶、0.05%卡拉胶、0.10%蔗糖脂肪酸酯和0.10%分子蒸馏单甘酯组成的复合稳定剂可获得理想的稳定效果。在25MPa、30℃条件下均质,可使产品细腻、口感滑爽。更多还原

【Abstract】 Peanut protein beverage with nice flavor and characteristics was obtained uisng12% peanut serous and 6% sugar.The product was considerably stable with a composite stabilizer which was made of 0.03% xanthan gum,0.05% karaya gum,0.10%sucrose fatty acid ester,and 0.10% molecular distilled monoglyceride.The best homogenization conditions were found as:pressure 25 MPa and temperature 30℃,under which the peanut protein beverage had nice taste and smooth mouth-feel.更多还原