红茶-花生蛋白复合饮品工艺优化及其营养特性研究
Study on process optimization and nutritional characteristics of black tea-peanut protein compound beverage
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摘要: 以红茶、花生为主要原料,脱脂奶粉、白砂糖为辅料,研制一款营养丰富、口感良好的红茶-花生蛋白复合饮品,并基于感官评分、蛋白质含量、脂肪含量、渗透压等指标研究该复合饮品的最佳工艺条件及营养特性。结果表明:红茶-花生蛋白复合饮品的最佳工艺条件为花生蛋白浆与红茶汁体积比1∶2、脱脂奶粉添加量10%、白砂糖添加量2%,在此条件下,所制备复合饮品的感官评分最高(86分),蛋白质含量为5.51 g/100 g,脂肪含量为5.90 g/100 g,总酚含量为139.04 μg/mL,总黄酮含量为258.98 μg/mL,脂肪液滴分布均匀且平均粒径(7.54 μm)较小,渗透压(336.00 mmol/kg)接近人体血液渗透压,可满足消费者对感官品质和健康饮食的要求。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.
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Key words:
- black tea /
- peanut protein /
- compound beverage /
- process optimization /
- nutritional characteristic
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