| 复合营养米糠蛋白肽乳稳定性的研究 |
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| 引用本文： | 刘显儒,窦博鑫,刘颖. 复合营养米糠蛋白肽乳稳定性的研究[J]. 农产品加工．学刊, 2013, 0(5): 16-20 |
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| 作者姓名： | 刘显儒 窦博鑫 刘颖 |
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| 作者单位： | 哈尔滨商业大学食品工程学院 |
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| 基金项目： | 黑龙江省高校科技创新团队建设计划项目(2010td04);哈尔滨市科技攻关重大项目(2009AA6BN074) |
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| 摘 要： | 米糠蛋白是一种低过敏性的优质植物蛋白,将酶解后的米糠蛋白肽原浆添加到牛乳中,制备复合营养米糠蛋白肽乳,兼具双重风味和营养强化的特点。以稳定系数指标,对米糠蛋白肽乳的乳化稳定性进行研究,试验确定最佳乳化剂复配配方为:蔗糖酯0.05%,单甘酯0.03%,吐温80 0.05%,此时稳定系数为92.25%,感官评价为滑爽;最佳稳定剂复配的配方为:黄原胶0.10%,MCC 0.45%,卡拉胶0.01%,此时稳定系数为97.622 7%。
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| 关 键 词： | 稳定剂 米糠蛋白肽乳 稳定性 |
Stability of Composite Nutrient Rice Bran Protein Peptide Milk |
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| LIU Xian-ru,DOU Bo-xin,LIU Ying. Stability of Composite Nutrient Rice Bran Protein Peptide Milk[J]. Nongchanpin Jlagong.Xuekan, 2013, 0(5): 16-20 |
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| Authors: | LIU Xian-ru DOU Bo-xin LIU Ying |
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| Affiliation: | (College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China) |
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| Abstract: | Rice bran protein is a hypoallergenic high-quahty plant protein,adding enzymatic hydrolysis of rice bran protein peptide to the milk,the preparation of compound nutrition rice bran protein peptide milk,while both the double flavor and nutrition strengthening characteristics.The stability as the index,to study the emulsion stability of the bran protein peptide milk,the optimal emulsifier formula:sucrose ester 0.05%,glycerel monostearte 0.03%,tween 80 0.05%,the stability factor of 92.25%,sensory evaluation for the smooth.The optimal stabilizer formula:xanthan gum 0.10%,MCC 0.45%, carrageenan 0.01%,the stability factor of 97.622 7%. |
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| Keywords: | stabilizer rice bran protein peptide milk stobility |
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