摘要
植物蛋白饮料,因其天然、绿色、营养和保健等特性而深受消费者青睐。由于原料含有丰富的蛋白质、脂肪、碳水化合物,在植物蛋白饮料生产、贮藏过程中常出现蛋白沉淀、脂肪上浮等不稳定性现象,严重影响产品感观品质,因此,植物蛋白饮料的稳定性是生产中需要解决的关键问题。本文综述了植物蛋白饮料的失稳机理和影响植物蛋白饮料稳定性的物理、化学及微生物因素,并对植物蛋白饮料稳定性的常用测定方法进行了概述和比较,以期为植物蛋白饮料生产企业和研发人员提供参考和依据。
Because of its natural, green, nutrition and health care and other features, plant protein beverage is favored by consumers.Due to rich protein, fat, carbohydrate in the raw material, instability phenomenon like protein precipitation and fat separation emerges frequently during the production, storage proteins, which seriously affects the sensory quality of plant protein beverage.Therefore,the stability of plant protein beverage is a key problem need to be solved in production. In this paper, the destabilization mechanism and factors included physical, chemical and microbiological influence on the stability of plant protein beverage were comprehensively described, and the regular technologies to determine the stability were introduced and compared to provide references and ideas for researcher in enterprises and institutions.
作者
胡明明
潘开林
牛跃庭
杨峻豪
HU Ming-ming1 ,2 ,PAN Kai-lin1, NIU Yue-ting1 ,YANG Jun-hao1(1.Palm Oil Research and Technical Service Institute of Malaysia/MPOB, Shanghai 201108, China ; 2.State Key Laboratory of Food Science and Technology, Nanehang Unlversity,Nanchang 330047, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第6期334-339,344,共7页
Science and Technology of Food Industry
基金
马来西亚棕榈油总署基金(PORTSIM043/2015).
关键词
植物蛋白饮料
稳定性
影响因素
分析方法
plant protein beverage
stability
influencing factors
analysis method
