小白杏杏仁植物蛋白饮料的研制

[目的]为了研究新疆小白杏杏仁植物蛋白饮料的生产工艺,并探讨去皮工艺、乳化剂、稳定剂等因素对饮料品质的影响。[方法]用凯氏定氮法测定小白杏杏仁的粗蛋白含量,用索氏提取法测定其脂肪含量,用酸度计测定其pH值。[结果]3因素3水平的正交试验的结果表明,小白杏杏仁的最佳去皮条件为:在100℃的浓度0.1%氢氧化钠溶液中浸泡3min,然后手工搓皮。乳化剂的正交试验结果表明,最佳乳化剂配方为:0.05%吐温80+0.30%单甘酯+0.15%蔗糖酯。乳化稳定剂的正交试验结果表明,当乳化稳定剂选用0.05%羧甲基纤维素时,小白杏植物蛋白饮料的稳定性最好。[结论]在该试验条件下制得的饮料色泽乳白,乳化均一,无絮凝沉淀。

Study on the Preparation of Vegetable Protein Beverage with Small White Almond

[Objective] The purpose was to study the producing technology of vegetable protein beverage with small white almond from Xinjiang and discuss the effects of factors such as peeling technology, emulsifier and stabilizer on the beverage quality. [Method] The crude protein content in small white almond was determined by Kjeldahl, its lipid content was determined by soxhlet extraction method and its pH value was determined by acidimeter. [Result] The results from the orthogonal experiment with 3 factors and 3 levels showed that the optimum peeling condition of small white almond was soaking for 3 min in 0.1% sodium hydroxide solution at 100 ℃ and then rubbing off the peel manually. The results from the orthogonal experiment on emulsifier showed that the optimum emulsifier formula was 0.05% Tween 80 + 0.30% monoglyceride + 0.15% sucrose ester. The results from the orthogonal experiment on emulsifying stabilizer showed that the stability of vegetable protein beverage of small white almond was best when 0.05% carboxymethyl cellulose was selected as emulsifying stabilizer. [Conclusion] Under the experimental condition, the prepared beverage had milk white color, uniform emulsification and no flocculated sediment.