红花籽粕酶解液蛋白饮料产品开发
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摘要
以压榨提油后的红花籽粕为原料,经过酶法水解调配后开发饮料。通过单因素试验,进行调配,其结果表明:当酶解液与水的比例为4∶6(体积比),白砂糖的添加量为7%,柠檬酸的添加量为0.04%,卡拉胶添加量为0.04%,羧甲基纤维素钠(sodium salt of caboxy methyl cellulose,CMC-Na)添加量为0.1%,果胶的添加量为0.03%时,感官和稳定性最佳,饮料中可溶性固形物为8.125%,糖含量为7.436%,氨基酸含量为0.004 3%,蛋白质含量为5.68%。
The safflower seed oil extracted from pressed oil was used as raw material to develop the beverage after enzymatic hydrolysis. The results showed that when the ratio of enzymatic hydrolysate and water was 4 ∶ 6(volume ratio),the addition amount of white granulated sugar was 7 %,the addition amount of citric acid was0.04 %,the addition amount of carragee nan was 0.04 %,the addition amount of CMC-Na was 0.1 %,and the addition amount of pectin was 0.03 %,the sensory evaluation and stability of beverage were the best,and the soluble solids content in the beverage were 8.125 %,the sugar content was 7.436 %,the amino acid content was 0.004 3 %,and the protein content was 5.68 %.
The safflower seed oil extracted from pressed oil was used as raw material to develop the beverage after enzymatic hydrolysis. The results showed that when the ratio of enzymatic hydrolysate and water was 4 ∶ 6(volume ratio),the addition amount of white granulated sugar was 7 %,the addition amount of citric acid was0.04 %,the addition amount of carragee nan was 0.04 %,the addition amount of CMC-Na was 0.1 %,and the addition amount of pectin was 0.03 %,the sensory evaluation and stability of beverage were the best,and the soluble solids content in the beverage were 8.125 %,the sugar content was 7.436 %,the amino acid content was 0.004 3 %,and the protein content was 5.68 %.
引文
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[3]李保山.红花籽粕蛋白的分离提取及其功能特性的研究[D].石河子:石河子大学,2014
[4]赵钢,王安虎.红花的资源及药用价值[J].中国野生植物资源,2004,23(3):24-25
[5]吕凯波,王晶,李香香.超声波辅助提取红花籽油的工艺研究[J].食品研究与开发,2015,36(20):44-46,73
[6]王文杰.酶法核桃蛋白饮料的工艺研究[D].乌鲁木齐:新疆农业大学,2016
[7]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品安全国家标准食品中可溶性固形物的测定:GB/T 12143-2008[S].北京:中国标准出版社,2008
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