红茶-花生蛋白复合饮品工艺优化及其营养特性研究

吕金羚; 傅亮; 陈永生

Article Contents

LÜ Jinling, FU Liang and CHEN Yongsheng. Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage[J]. Journal of Light Industry.

Citation: LÜ Jinling, FU Liang and CHEN Yongsheng. Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage[J]. Journal of Light Industry. shu

Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage

Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

Received Date: 2023-11-17

Abstract

With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
- black tea,
- peanut protein,
- compound beverage,
- process optimization,
- nutrition
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Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage

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