[1]芦叶青,华欲飞,陈业明,等.豆浆对核桃饮料稳定性及营养价值的研究[J].大豆科学,2013,32(01):107-110.[doi:10.3969/j.issn.1000-9841.2013.01.025]
　LU Ye-qing,HUA Yu-fei,CHENG Ye-ming,et al.Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage[J].Soybean Science,2013,32(01):107-110.[doi:10.3969/j.issn.1000-9841.2013.01.025]
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豆浆对核桃饮料稳定性及营养价值的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年01期 页码: 107-110 栏目: 出版日期: 2013-02-25
Title:
Effects of Soymilk on the Stability and Nutritional Properties of Walnut Beverage
文章编号:
1000-9841(2013)01-0107-04
作者:
芦叶青;华欲飞;陈业明;于爱霞
江南大学 食品科学与技术国家重点实验室,食品学院,江苏 无锡 214122
Author(s):
LU Ye-qing; HUA Yu-fei; CHENG Ye-ming; YU Ai-xia
State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China
关键词:
豆浆; 核桃饮料; 稳定性; 营养价值
Keywords:
Soymilk; Walnut beverage; Stability; Nutritional property
分类号:
TS214.1
DOI:
10.3969/j.issn.1000-9841.2013.01.025
摘要:
以核桃浆和豆浆为原料,不添加其他稳定剂制作饮料,研究了该饮料的稳定性及蛋白营养价值。结果表明:与核桃浆相比,核桃浆豆浆饮料的离心沉淀率和油脂上浮率至少分别下降了63.84%和59.02%,且粒径分布从10～100 μm减至1～10 μm,饮料中无絮状物质生成,保持稳定状态;随着饮料中豆浆比例的增加,饮料稳定性增加;当核豆比例为1∶2(总蛋白含量1.6%)时,核桃蛋白溶解率最高可达87.99%,稳定性最好,此后,豆浆比例继续增加对稳定性影响不大。饮料的蛋白营养价值通过氨基酸组成反映,结果表明豆浆可有效补充核桃浆中的赖氨酸,当豆浆比例超过50%时,饮料赖氨酸含量满足氨基酸参考模式,符合蛋白营养需求。
Abstract:
The stability and nutritional properties of mixed walnut-soy beverages without stabilizer were studied.Results indicated that the centrifugal sedimentation ratios of beverage decreased by 63.84% and the lipid separation rates decreased by 59.02% respectively compared with walnut slurry,and the particle size distribution of beverage decreased to 1-10 μm while the walnut slurry was 10~100 μm.The beverage was stable with soymilk.On the other hand,as the proportion of soymilk increase,the stability increases.When the proportion of walnut slurry and soymilk was 1∶2,the walnut protein solubility reached up to 87.99%,stability was the best,and then the continually increase of soymilk proportion did little to the stability.To study the proteins’ nutritional properties,amino acid composition was measured.It showed that soymilk was rich in lysine and could supply the short of lysine in walnut slurry effectively.When the proportion of soymilk in beverage was more than 50%,lysine content met the demand of amino acid scoring pattern and the beverage accords with protein nutritional requirements.

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备注/Memo

基金项目：国家“十二五”科技支撑计划（2012BAD34B04）。

第一作者简介：芦叶青（1988-），女，在读硕士，研究方向为核桃饮料的开发。 E-mail:luyeqing2009@126.com。
通讯作者：华欲飞（1962-），男，教授，从事植物蛋白方面的研究。E-mail:yfhua@jiangnan.edu.cn。

更新日期/Last Update: 2013-02-20