乳业科学与技术2017，Vol.40Issue(2)：17-22,6.DOI:10.15922/j.cnki.jdst.2017.02.004
绿豆蛋白乳饮料的制备及其稳定性
Production and Stability Evaluation of a Dairy Beverage Supplemented with Mung Bean Protein
摘要
Abstract
A beverage stabilizer consisting of a mixture of xanthan gum,carboxy methyl cellulose (CMC) and propylene glycol alginate (PGA) at a ratio of 1 ∶ 1.5 ∶ 6.25 was developed by one-factor-at-a-time method and used in a dairy beverage supplemented taking mung bean protein as one of the ingredients.The formulation of the beverage was optimized by orthogonal array design for improved sensory evaluation and emulsion stability.Meanwhile,the thermal stability of the product was evaluated.The optimal formulation was found to consist of 8.0％ whole milk powder,1.0％ mung bean protein,10.0％ white sugar,0.4％ stabilizer and 0.3％ citric acid.The resulting product had a rich milky aroma and delicate taste with moderate sweetness,and its emulsion stability was 98.60％.The milk protein content was 1.95％,which was in line with the national standard requirements of GB/T 21732-2008 for milk beverages.关键词
绿豆蛋白/乳饮料/稳定性Key words
mung bean protein/dairy beverage/stability分类
轻工纺织引用本文复制引用
吴玉莹,刘阳,任华华,李桂杰,刘婷婷,张旭..绿豆蛋白乳饮料的制备及其稳定性[J].乳业科学与技术,2017,40(2):17-22,6.基金项目
吉林农业大学人才计划项目(20160509) （20160509）
