低脂松仁蛋白饮料的研制

摘要

以松仁粕为主要原料，白砂糖、脱脂奶粉等为辅料，调制而成的低脂松仁蛋白饮料。在单因素的基础上通过正交实验，优化产品配方。结果表明：饮料最佳配比为松仁粕11％，脱脂奶粉4％，白砂糖3．5％，蔗糖酯为0．05％，最佳稳定剂CMC‐Na与黄原胶质量比1∶2，总用量为0．09％（m／v）。该工艺下获得的产品口感适宜，风味独特，组织状态均匀。%This paper aimed at developing a low‐fat pine nut protein beverage which contains pine nut powder ,sugar and defatted milk powder to give a uniquely flavor .On the basis of single factor to optimize the product formulation by orthogonal .The results showed that the optimum conditions were:pine nut powder 11% ,defatted milk powder 4% ,sugar 3 .5% ,SE 0 .05% .The optimum composite stabilizer was composed of CMC‐Na and XG with a ratio of 1∶2 ,the total amount of that was 0 .09% (m/v) .Under these conditions ,the poduct obtaind shows good taste with unique flavor and have a good quality .