【作者】 包艳；

【导师】 李正英；

【作者基本信息】 内蒙古农业大学 ， 农产品加工及贮藏工程， 2003， 硕士

【摘要】 本文研究了苦杏仁分离蛋白的溶解特性及苦杏仁酸性复合饮料的最佳配方及工艺参数。 试验结果表明：温度为40℃时，苦杏仁分离蛋白溶解度最大。当温度在20～40℃时，溶解度随温度的升高而增加；当温度在40～80℃时，溶解度则随着温度的升高而降低。苦杏仁分离蛋白的等电点在pH值4.5左右。当pH值在1～4.5时，溶解度随pH值的升高而降低；而pH值在4.5时，溶解度最小；当pH值在4.5～7时，溶解度则随pH值的升高而增加。苦杏仁分离蛋白在的0～1mol／LNaCl或0～0.8mol／L的KCl中，溶解度随盐浓度的增大而增大；当NaCl浓度大于1mol／L或KCl浓度大于0.8mol／L时，溶解度则随盐浓度的增大而降低。苦杏仁分离蛋白的溶解度在0～1.2mol／L的浓度范围内，随CaCl₂、MgCl₂或FeCl₃浓度的升高而降低。苦杏仁酸性复合饮料选用菠萝汁与苦杏仁提取液相复合，且在添加比为1:10时最佳，其它原料的添加量为砂糖8％、柠檬酸0.8％、CMC0.1％、胡麻胶0.1％、蔗糖酯0.15％、单甘酯0.15％。采用50℃、25～30MPa均质，产品酸甜适中、口感好、稳定性好。更多还原

【Abstract】 The present paper studied the soluble characteristics of separated protein of almond and selected the optimum conditions for processing a complex sour beverage of almond.There was a highest solubility of separated protein of almond at the temperature of 40 ℃ ,and solubility of separated proteins decreased with temperature increasing, within temperature from 20℃ to 40℃ ,and increased with temperature increasing above 40 ℃.The isoelectric point of separated protein of almond is around pH4.5.Solubility of the protein decreased with pH increasing from pH1 to pH4.5 and increased with pH increasing from pH4.5 to pH7.0 solubility of the protein increased with increasing concentration of solutions of NaCl (0-1mol/L) and KC1 (0-0.8mol/L) and decreased with increasing salt concentration of NaCl and KC1 when their concentration above 1mol/L and 0.8mol/L respectively .The solubility of the protein decreased with increasing concentration of salt solutions of CaCl2.MgCl2, and FeCl3 and concentrations of these solutions were all within range from 0 to 1.2mol/L.The complex sour beverage of almond was produced by Pineapple juice with raffineate of almond, according to the ratio of compounding 1:10, then added with sugar 8%, citric acid 0.8%, CMC 0.1%, flax gum 0.1%,sucrose ester 0.15%,and monoglyceryl ester 0.15%,when the mixture was homogeniged under pressure range from 25MPa to 30MPa,at temperature of 50℃,the complex sour beverage should very nice mouthful and stability.更多还原