燕麦花生乳的制备及稳定性研究.pdfVIP

2018 年第 31 卷第 2 期 粮食与油脂 25 张初署，于丽娜，毕 洁，孙 杰 山东省花生研究所 山东青岛 266100 （ ， ） 以花生 燕麦为主要原料 对燕麦花生乳的制备及稳定性进行研究 结果表明 花 摘 要： 、 ， 。 ， 生的最佳烘烤条件为温度120 ℃、时间25 min。燕麦花生奶最佳的稳定剂为羧甲基纤维素钠+ 瓜尔豆胶+ 黄原胶 质量比为 1 ∶1 ∶1 添加量为0.24% 最佳乳化剂为分子蒸馏单甘酯 （ ）， ； + 蔗糖脂肪酸酯+ 脂肪酸聚甘油酯 质量比为 1 ∶1 ∶1 添加量为0.24% 通过正交试验 （ ）， 。 确定燕麦花生乳的最优配方为花生用量6%、燕麦用量4%、白砂糖用量1.4%。 燕麦花生乳 工艺 稳定性 关键词： ； ； Studies on the process and stability of oats peanut milk ZHANG Chu-shu, YU Li-na, BI Jie, SUN Jie (Shandong Peanut Research Institute, Qingdao 266100, Shandong, China) Abstract: With peanut and oats as the main raw materials, the process and stability of oats peanut milk were studied. The results showed that the best baking conditions of peanut were temperature of 120 and time of 25 min. The optimum stabilizer of oats peanut milk was ℃ ∶ ∶ the mixture of sodium carboxymethyl cellulose, guar gum and xanthan gum (mass ratio 1 1 1), the dosage was 0.24%; The optimum emulsifier was the mixture of monoglyceride, sucrose fatty ∶ ∶ acid ester and polyglycerol fatty acid ester (mass ratio 1 1 1), the dosage was 0.24%. The best dosages were peanut of 6 %, oats of 4% and white sugar of 1.4% by orthogonal test. Key words: oats peanut milk; process; stability 1008-9578 2018 02-0025-03 中图分类号：TS275.5 文献标识码：A 文章编号：