大豆科学2013，Vol.32Issue(1)：107-110,114,5.
豆浆对核桃饮料稳定性及营养价值的研究
Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage
摘要
Abstract
The stability and nutritional properties of mixed walnut-soy beverages without stabilizer were studied. Results indicated that the centrifugal sedimentation ratios of beverage decreased by 63. 84% and the lipid separation rates decreased by 59.02% respectively compared with walnut slurry,and the particle size distribution of beverage decreased to 1-10 μm while the walnut slurry was 10 - 100μm. The beverage was stable with soymilk. On the other hand,as the proportion of soymilk increase, the stability increases. When the proportion of walnut slurry and soymilk was 1:2,the walnut protein solubility reached up to 87.99% .stability was the best,and then the continually increase of soymilk proportion did little to the stability. To study the proteins , nutritional properties, amino acid composition was measured. It showed that soymilk was rich in lysine and could supply the short of lysine in walnut slurry effectively. When the proportion of soymilk in beverage was more than 50% , lysine content met the demand of amino acid scoring pattern and the beverage accords with protein nutritional requirements.关键词
豆浆/核桃饮料/稳定性/营养价值Key words
Soymilk/ Walnut beverage/ Stability/ Nutritional property分类
轻工纺织引用本文复制引用
芦叶青,华欲飞,陈业明,于爱霞..豆浆对核桃饮料稳定性及营养价值的研究[J].大豆科学,2013,32(1):107-110,114,5.基金项目
国家"十二五"科技支撑计划(2012BAD34B04). （2012BAD34B04）
