| 植物蛋白饮料配方优化研究 |
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| 引用本文： | 张彩,童华荣,章道明,李浩南.植物蛋白饮料配方优化研究[J].西南农业大学学报,2006,28(2):197-200. |
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| 作者姓名： | 张彩 童华荣 章道明 李浩南 |
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| 作者单位： | 西南大学食品科学学院,重庆400716 |
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| 摘 要： | 采用均匀混料设计对以大豆、花生、核桃为原料的植物蛋白饮料进行配方试验，采用消费者总体接受性评定值及单位成本为指标进行配方优化。结果表明：当核桃浆、花生浆、大豆浆含量分别为0．31861，0．60838，0．07301时，消费者接受性最大为7．13，单位成本为2．25元／L；根据成本结合消费者接受性进行配方比较选择，实验表明当核桃浆、花生浆、豆浆的含量分别为0．16367，0．55157，0．28476时，其消费者接受性与前面的最优配方并无显著的差异，成本较低，为1．55元／L。
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| 关 键 词： | 大豆 花生 核桃 植物蛋白饮料 配方优化 |
| 文章编号： | 1000-2642（2006）02-0197-04 |
| 收稿时间： | 10 26 2005 12:00AM |
| 修稿时间： | 2005-10-26 |
STUDY ON OPTIMIZATION OF THE FORMULA FOR VEGETABLE PROTEIN DRINKS |
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| ZHANG Cai, TONG Hua - rong , ZHANG Dao - ming, LI Hao - nan.STUDY ON OPTIMIZATION OF THE FORMULA FOR VEGETABLE PROTEIN DRINKS[J].Journal of Southwest Agricultural University,2006,28(2):197-200. |
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| Authors: | ZHANG Cai TONG Hua - rong ZHANG Dao - ming LI Hao - nan |
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| Institution: | Food Science College, Southwest University, Chongqing 400716, China |
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| Abstract: | Homogenized materials for vegetable protein drinks with soybean,peanut or walnut extract as an ingredient were used to optimize their formulae based on the scores of overall acceptance of the consumers and unit cost as indexes.When the contents of soybean,peanut or walnut extract in the drink were 0.318 61,0.608 38 and 0.073 01,respectively,the scores of overall acceptance of the consumers were highest(7.13),with a unit cost of 2.25 yuan/L.In the optimized formulae,the contents of soybean,peanut or walnut extract in the drink were 0.163 67,0.551 57 and 0.284 76,respectively,the unit cost dropped to 1.55 yuan/L,with no significant difference in customer acceptance. |
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| Keywords: | soybean peanut walnut vegetable protein drink formula optimization |
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