作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《食品工业》 2012年第3期70-73,共4页

摘　　要： 研究了高蛋白果汁的制备方法。在果汁等酸性饮料中添加大豆蛋白,会导致产品中蛋白质的沉淀。利用葡萄糖酸内酯(GDL)诱导大豆蛋白形成凝胶,将蛋白加入到果汁中,研究了不同GDL诱导量和不同蛋白浓度对产品稳定性的影响,并阐明了此方法可以稳定果汁中蛋白的机理。研究表明,降低蛋白的荷电量和粒度是在果汁中稳定蛋白的主要原因,并且适度的GDL和蛋白的浓度,以及均质压力和次数,都会对产品的稳定性起到明显的改善作用。 The preparation method of high-protein fruit juice was studied. When added soy protein, the acidic beverages like fruit juice would have the phenomenon of precipitation. Use Glucono-Delta-Lactone （GDL） to induce soy protein to form the gelatin, then add this protein into the juice. Study the effect of different concentrations of GDL and protein on the stability of products, and illustrate the mechanism of this method on stabilizing the protein in fruit juice. The result showed that reducing the potential and Z-Average of protein was the main reason of stabilizing the protein in the fruit juice, and moderate concentration of GDL and protein, as well as homogenization pressure and number of times would play a significant improvement on the stability of the products.

关 键 词： 葡萄糖酸内酯 大豆蛋白 果汁

领　　域： [轻工技术与工程] [轻工技术与工程]