低脂榛仁蛋白饮料的研制

目的]利用榛仁粕中的蛋白质加工低脂榛仁蛋白饮料,提高榛子的利用率。方法]以榛仁粕为主要原料,脱脂奶粉、白砂糖等为辅料,制成低脂榛仁蛋白饮料。通过单因素和正交试验,优化产品配方。结果]通过感官评定最终确定低脂榛仁蛋白饮料在榛仁粕11.00%、白砂糖4.00%、脱脂奶粉4.00%、蔗糖酯0.07%、最佳稳定剂黄原胶与CMC-Na质量比2∶1、总用量0.09%(m/V)条件下,饮品色泽呈乳白色,状态均匀。结论]制得的低脂榛仁蛋白饮料具有榛仁独特的香气并且甜度适中,感官评价较高,市场前景较好。

Development of Low-fat Hazelnut Protein Beverage

Objective] Using protein in hazelnut meal to develop low-fat hazelnut protein beverage, the aim was to improve utilization rate of ha-zelnut.Method] With hazelnut meal as main raw material, dried skimmed milk, sugar as auxiliary materials, low-fat hazelnut protein beverage was produced.Through single factor experiment and orthogonal test, the product formula was optimized.Result] By the sensory evaluation, it was defined that the optimum conditions were:hazelnut powder 11.00%, defatted milk powder 4.00%, sugar 4.00%, SE 0.07%.The opti-mum composite stabilizer was composed of XG and CMC-Na with a ratio of 2∶1, the total amount of that was 0.09%( m/V) .Under the above conditions, the beverage color was milky white with uniform state.Conclusion] The obtained low-fat hazelnut protein beverage has unique aroma and moderate sweetness, the sensory evaluation is high and the market prospect is good.