高玉丽，左爱东，杜江美

（河北承德露露股份有限公司，河北 承德 067000）

摘要：利用单因素实验和正交试验，以稳定性指数为指标，对以杏仁、花生仁等果仁为蛋白质来源的复合植物蛋白饮料的加工工艺进行优化。结果表明，在果仁添加量为4.0%，物料粒度为45滋m，一级均质压力为8MPa，二级均质压力为35MPa 的工艺条件下，所得复合植物蛋白饮料的稳定性最佳，内容物稳定状态能够保持18 个月以上，在此存放期间不发生脂肪上浮和蛋白质沉淀现象。

关键词：复合植物蛋白饮料；稳定性；影响因素

The Analysis of Factors on Mixed Plant Protein Beverage Stability

GAO Yu-li，ZUO Ai-dong，DU Jiang-mei

（Hebei Chengde Lolo Co，Chengde 067000，China）

Abstract: The process conditions of mixed plant protein beverage with almond and peanut as protein sources wasoptimized by single factor experiments and an orthogonal array design referencing as stability index. The results showedthat the optimal process conditions were determined as follows: The content of nuts added 4.0%，nuts granularity45滋m，the first-stage homogeneous pressure 8MPa，and the second-stage homogeneous pressure 35MPa. Under theconditions of the above，the stability of plant protein beverage was best .There was no phenomenon of fat floating andprotein precipitation in the beverage during 18 months.

Key words: mixed plant protein beverage；stability ；influencing factors

（2017年第20卷第2期）