作　　者： ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《中国乳品工业》 2008年第5期30-32,共3页

摘　　要： 以大豆分离蛋白、自制复合脂肪、果汁为主要原料研制出新型植物蛋白保健饮品,并对影响其稳定性因素进行了研究。优化饮品配方:大豆分离蛋白2.5%,酸0.4%,果汁15%,糖10%,复合脂肪2%。稳定剂优化试验结果:PGA为0.06%,CMC为0.08%,分子蒸馏单甘酯为0.03%,三聚甘油酯为0.05%,Tween40为0.06%(均为质量分数,下同)。产品稳定性良好,3个月内无沉淀、絮凝现象。 A new mixed soymilk drink is made from SPI, Fruit juice and oil, and the stability of soymilk-juice were studied. The result showed that the percentage addition of SPI,acid,fruit juice,sugar and oil were decided upon： 2.5% ,0.4% ,15% ,10% ,2%. And the effects of some influential factors on stability of soymilk drinks were studied, results indicated： PGA 0.06% ,CMC 0.08%, GMS0.03%, tri-polyglyceryl fatty acidester0.05% and Tween40 0.06% .

关 键 词： 大豆分离蛋白 稳定性 果汁

领　　域： [轻工技术与工程] [轻工技术与工程]