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1 4 6 Vol. 4 No Journal of Food Safety and Quality Dec., 2013 * 于海杰, 姚文秋 (, ) 摘要 : 目的方法结果 : : 40%, 11%, 5%; ph 7.5~ % ( (CMC): : =1:1:1),,, 结论,,,, : : : =40:11:5; ( (CMC): : =1:1:1),,, ;,, ph 7.5~8.0 关键词 : ; ; ; ; ; Production process test of physalis soybean peanut drink YU Hai-Jie, YAO Wen-Qiu * (Heilongjiang Agricultural Vocational and Technological College, Jiamusi , China) ABSTRACT: Objective To test the production process of physalis (Calyx seu fructus physalis) soybean plant protein peanut drink. Methods Physalis, peanuts and soybeans were milled into starch, and blended into composite plant protein drinks. Results Orthogonal experiment showed the optimum ratio of soybean milk, physalis juice and peanut paste 40%, 11%, and 5% respectively. Addition of 0.2% compound stabilizers (CMC: pectin: xanthan gum=1:1:1) could increase the adhesiveness, stability as well as taste and mouth feel of the drink. The drink was weakly alkaline with ph 7.5~8.0. Conclusion According to three-level orthogonal experiment for 3 factors, the range analysis showed the order was physalis>soybean milk>peanut paste, that was, the amount of physalis juice has the greatest impact on product quality, followed by peanut milk. The optimum ratio of soybean milk: physalis: peanut was 40:11:5, with composite stabilizer(sodium carboxymethyl cellulose(cmc): pectin: xanthan gum=1:1:1) added to increases the adhesiveness, stability as well as taste and mouthfeel. The ph was determined 7.5 to 8.0 after secondary sterilization. KEY WORDS: Calyx seu fructus physalis; peanut; soybean; plant protein; drink; production process 基金项目 : ( ) ( ) Fund: Supported by the Heilongjiang Province Department of Education Vocational College Research Project ( ) and Heilongjiang Province Department of Education Projects ( ) * 通讯作者 :,, jmsywq@163.com *Corresponding author: YAO Wen-Qiu, Professor, Heilongjiang Agricultural Vocational and Technological College, No.52, Shengli Road, Jiamusi , China. jmsywq@163.com

0 关键词 : ; ; ; ; ; Production process test of physalis soybean peanut drink YU Hai-Jie, YAO Wen-Qiu * (Heilongjiang Agricultural Vocational and Technological College, Jiamusi 154007, China)

2 前言, ph (CMC),,,, (physanol) A B; (gramisterol) (obtusifoliol) (cycloartanol) (cycloartenol), (Calyx seu Fructus Physalis),,,, [1] C,,,,,,, [2] (Arachis hypogaea),,,,,,, [3] (Glycine max),,,,,,,,,,, [4],, 2 材料和方法 2.1 材料 : (CMC) [5] 2.2 试验设备 LG16-W ( ); CYSM-65 ( ); AH-BASIC ( ); PHSJ-5 ph ( ) ; LVDV-II ( ); ( ); DZF-6050 ( ); BSA323S-CW ( ); LDZM ( ) 2.3 试验方法锦灯笼汁的制备 ( ) [6] 花生浆制备 (0.3%, 10~12 h) (110~130 20~30 min) ( : =5:12 ) (95, 20 min) [7] 豆浆制备 (0.3%, 8~10 h) (120, 7~8 s) ( =1:10) (95, 20 min) [8] 稳定剂溶解 ( ) [9] 生产工艺流程 ( 20 min) [10] 2.4 生产工艺技术要点精选原料,

2 试验设备 LG16-W ( ); CYSM-65 ( ); AH-BASIC ( ); PHSJ-5 ph ( ) ; LVDV-II ( ); ( ); DZF-6050 ( ); BSA323S-CW ( ); LDZM ( ) 2.3 试验方法 2.3.1 锦灯笼汁的制备 ( ) [6] 2.

3 6, : 1733,,,, 1.0% [11] 花生烘烤处理,, ;, [12] 大豆高温蒸汽加热处理 120 7~8 s,, [13] 2.5 锦灯笼花生大豆复合植物蛋白饮料制备装填,, [14] 稳定剂溶解, 调配,,,,,, 20 min 均质 60~70, 30~35 MPa 杀菌 UHT, : 140, 5 s 罐装杀菌冷却 60, (250±5) g, 95~100, 15~20 min,, [15] 检验,,,,, [16] 3 结果与讨论 3.1 锦灯笼花生大豆植物蛋白饮料中锦灯笼汁花生浆豆浆合理配比选择 GB10789, HACCP, 30% 30% 40%,,,,, : : : =40:11:5 [17] 3.2 锦灯笼花生大豆复合植物蛋白饮料稳定剂确定,, (CMC),, 0.1% 0.2% 0.3% [18], 24 h 0.2%, ( (CMC): : =1:1:1), ( (CMC): : =1:1:1),,, 3.3 锦灯笼花生大豆复合植物蛋白饮料 ph 确定 (7<pH<8.5),,,,, ph,, ph 7.5~8.0 4 产品质量标准 4.1 感观指标 : ; :,, ; :,,

1 锦灯笼花生大豆植物蛋白饮料中锦灯笼汁花生浆豆浆合理配比选择 GB10789, HACCP, 30% 30% 40%,,,,, : : : =40:11:5 [17] 3.2 锦灯笼花生大豆复合植物蛋白饮料稳定剂确定,, (CMC),, 0.

4 理化指标 13.5%; ph 7.5~8.0; >1% 4.3 微生物指标 : CFU/mL<100; : MPN/100 ml<3; : CFU/mL<20; : (,, ) 5 结论 %, 11%, 5% 5.2 ph 7.5~8.0,, %, ( CMC : : =1:1:1),,, 5.4,, 5.5,,,, 参考文献 [1],,,. [J]., 2011, (33): 3 4. Yu HJ, Yao WQ, Guan L, et al. Mountain Hongguniang juice production process experimental study [J]. Technol Inf, 2011, (33): 3 4. [2],,,. [J]., 2011, (33): Yu HJ, Yao WQ, Guan L, et al. Ultrafine grinding technology to produce mountain Hongguniang juice, peanuts soybean milk composite beverage production process experimental study [J]. Technol Inf, 2011, (33): 3 4. [3],,. [J]., 2004, 25(6): Chen GH, Cheng C, Wang XQ. Development of peanut milk [J]. Food Sci Technol, 2004, 25(6): [4],,,. [J]., 2004, 8: Zhou Z, Wang XP, Mo KJ, et al. Ginger and soybean milk compound beverage processing technology [J]. Food Sci Technol, 2004, 8: [5],. [J]., 1999, 1: 47 48, 55. Zou P, Yuan JL. Ginger sauce production technology and development prospects [J]. Hubei Agr Sci, 1999, 1: 47 48, 55. [6]. - [J]., 1997, (2): Wu TZ. Sweet potato-carrot composite preserves development [J]. Food Ind Sci Technol, 1997, (2): [7]. [J]., 1995, (2): Li Ying. Development of all natural carrot sauce [J]. Food Ind Sci Technol, 1995, (2): [8],,. SDS [J]., 2007, (12): Guo XF, Tan FY, Yan QL. SDS modified rheological properties of soybean protein isolate research [J]. Food Grease, 2007, (12): [9],,. [J]., 2011, (3): Li NW, Li YJ, Zhu YT. Developement of red beans particles solidified yoghurt [J]. China Dairy Ind, 2011, (3): [10],,. [J]., 2011, (12): Yang JF, Chao ZJ, Shen XH. Development of papaya, carrot and kidney beans Yoghurt [J]. Food Sci Technol, 2011, (12): [11], 垚,. [J]., 2011, (4): Xiang YH, Wang Y, Zhang WJ. Development of apple and atmeal yogurt process [J]. China Dairy Ind, 2011, (4): [12],,,. [J]., 2012, (1): Wang FF, Xu XL, Tian XL, et al. Process of blueberry yogurt honey [J]. Proces Agr Prod, 2012, (1): [13],,,. [J]., 2011, (3): Ma DS, Wang X, Wang H, et al. The main factors affecting the viscosity of yogurt [J]. China Dairy Cow, 2011, (3): [14],,,. [J]., 2012, (1): Wang ZT, Lin K, Wang YB, et al. Development of cantaloupe

Yu HJ, Yao WQ, Guan L, et al. Ultrafine grinding technology to produce mountain Hongguniang juice, peanuts soybean milk composite beverage production process experimental study [J].

5 6, : 1735 yoghurt [J]. Dev Food, 2012, (1): [15],,,. [J]., 2011, (4): Zhang SJ, Chen X, Guo S, et al. Technology of rose tea yogurt [J]. Agri-food Sci Technol, 2011, (4): [16],,,. [J]., 2011, (12): Wang XH, Zhang XF, Chen YC, et al. Analysis on wheat germ yogurt nutrition [J]. China Brewing, 2011, (12): [17],,. [J]., 2012, (1): Li G, Yu S, Chen QF. Orthogonal design in sweet potato leaves flavonoids extraction [J]. North Hortic, 2012, (1): [18],,. [J]., 2003, (11): Wang LJ, Wang YC, Wang LM. Technology of hawthorn and Hongguniang juice milk beverage [J]. Chin Forest Sideline Spec, 2003, (11): 作者简介 ( 责任编辑 : 赵静 ) 于海杰, 教授, 主要研究方向为食品工程及果蔬贮藏与加工 jmsyhj2006@163.com 姚文秋, 教授, 主要研究方向为农作物生产及加工 jmsywq@163.com

Li G, Yu S, Chen QF. Orthogonal design in sweet potato leaves flavonoids extraction [J]. North Hortic, 2012, (1): 41 42. [18],,. [J]., 2003, (11): 27 28. Wang LJ, Wang YC, Wang LM.

9期

中国农学通报 04,0(9):0-4 Chinese Agricultural Science Bulletin 柚子红枣酸奶的发酵工艺研究邵金华, 余响华, 晏资忠, 朱智勇 ( 湖南科技学院, 湖南永州 499) 摘要 : 以柚子汁红枣汁和脱脂奶粉为主要原料, 以保加利亚乳杆菌和