欧李仁植物蛋白饮料的研制及其营养特性分析

以欧李仁为原料制备植物蛋白饮料，并评价其营养特性。在单因素试验的基础上，采用正交试验确定欧李仁植物蛋白饮料的最佳配方为：料液比1∶20（g/mL），蔗糖添加量4%，蔗糖脂肪酸酯添加量0.06%，黄原胶添加量0.10%。采用该配方制作的饮料中含14种氨基酸，总量为0.955 mg/mL，其中6种为人体必需氨基酸（苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸），总量为0.336 mg/mL，占氨基酸总量的35.18%。同时，含有亚油酸、油酸、棕榈酸、二十碳五烯酸（EPA）、硬脂酸、十三烷酸、二十二碳二烯酸7种脂肪酸，其中油酸和亚油酸含量较高，分别为59.80 mg/100 g和66.40 mg/100 g。采用上述配方研制的饮料产品呈乳白色，香味浓郁，稳定性好，具有较高的营养价值和保健功能。

Preparation and Nutritional Characteristics Analysis of Cerasus humilis Kernel Vegetable Protein Beverage

In this study, a vegetable protein beverage was prepared with Cerasus humilis kernel as materials, and the nutritional properties were investigated. On the basis of single factor tests, orthogonal test was used to determine the optimal formula of Cerasus humilis kernel vegetable protein drink, and the results were determined as follows: solid-liquid ratio of 1∶20 (g/mL), sucrose addition of 4%, sucrose fatty acid ester addition of 0.06%, and xanthan gum addition of 0.10%. The beverage prepared with this formula contained 14 kinds of amino acids with total amount of 0.955 mg/mL, and the total amount of 6 kinds of essential amino acids (threonine, valine, isoleucine, leucine, phenylalanine, lysine) was 0.336 mg/mL, accounting for 35.18% of total amino acids. At the same time, there were 7 fatty acids including linoleic acid, oleic acid, palmitic acid, eicosapentaenoic acid (EPA), stearic acid, tridecanoic acid and docosadienoic acid, and the contents of oleic acid and linoleic acid were 59.80 mg/100 g and 66.40 mg/100 g, respectively. The beverage product prepared with the above formula presented milky white, strong flavor, good stability with high nutritional value and health function.