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投稿时间：2018-08-07
投稿时间：2018-08-07
中文摘要: 以压榨提油后的红花籽粕为原料，经过酶法水解调配后开发饮料。通过单因素试验，进行调配，其结果表明：当酶解液与水的比例为4 ∶6（体积比），白砂糖的添加量为7%，柠檬酸的添加量为0.04%，卡拉胶添加量为0.04%，羧甲基纤维素钠（sodium salt of caboxy methyl cellulose，CMC-Na）添加量为0.1%，果胶的添加量为0.03%时，感官和稳定性最佳，饮料中可溶性固形物为8.125%，糖含量为7.436%，氨基酸含量为0.004 3%，蛋白质含量为5.68%。
Abstract:The safflower seed oil extracted from pressed oil was used as raw material to develop the beverage after enzymatic hydrolysis.The results showed that when the ratio of enzymatic hydrolysate and water was 4 ∶6（volume ratio），the addition amount of white granulated sugar was 7%，the addition amount of citric acid was 0.04%，the addition amount of carragee nan was 0.04%，the addition amount of CMC-Na was 0.1%，and the addition amount of pectin was 0.03 %，the sensory evaluation and stability of beverage were the best，and the soluble solids content in the beverage were 8.125 %，the sugar content was 7.436 %，the amino acid content was 0.004 3%，and the protein content was 5.68%.
文章编号：201912020 中图分类号： 文献标志码：
基金项目:湖北省教育厅科学研究计划指导性项目（B2018306）
| Author Name | Affiliation |
| GONG Nai-chao1，LÜ Kai-bo1 | College of Environmental and Biological Engineering，Wuhan Technology and Business University，Wuhan 430065，Hubei，China |
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