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

doi:10.12187/2024.05.002

October 2024

Article Contents

LYU 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, 2024, 39(5): 9-17. doi: 10.12187/2024.05.002

Citation: LYU 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, 2024, 39(5): 9-17. doi: 10.12187/2024.05.002 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

Corresponding author: CHEN Yongsheng, chysh11@126.com
Received Date: 2023-11-17
Accepted Date: 2024-01-17
Available Online: 2024-10-15

Abstract

Using black tea and peanut as the primary raw materials, fat-free milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein compound beverage with rich nutrition and good taste was prepared. The study aimed to analyze the sensory score, protein content, fat content and osmotic pressure of the black tea-peanut protein compound beverage to study the best technological conditions and nutritional characteristics. The results showed that the optimal process conditions of the black tea-peanut protein compound beverage were as follows: the volume ratio between peanut protein pulp to black tea juice was 1∶2, the addition of fat-free milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared compound beverage had the highest sensory score (86 points). The protein content was 5.51 g/100 g, fat content was 5.90 g/100 g, total phenolic content was 139.04 μg/mL, total flavonoid content was 258.98 μg/mL, the fat droplets were evenly distributed and had a smaller mean particle size (7.54 μm), the osmotic pressure (336.00 mmol/kg) was close to the human blood osmotic pressure, which could meet consumers' pursuit of sensory quality and health diet.
- black tea,
- peanut protein,
- compound beverage,
- process optimization,
- nutritional characteristic
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Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage

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