高洁，王宇，刘会平*，孙娜新

（天津科技大学生物工程学院，天津300457）

摘要：对松籽饮料的最佳原料添加量及复配乳化稳定剂进行研究，开发了新的物理提油工艺。通过实验确定了原料最佳添加量：松籽酱脱脂率为30%、脱脂松籽酱添加量3%、白砂糖添加量6%。对松籽饮料的稳定性研究确定了最佳复配稳定剂、乳化剂、碳酸氢钠的最佳添加量分别为0.2%、0.2%、0.04%。

关键词：松籽；脱脂；稳定性

Research on the Development and Stability of Pine Seeds

GAO Jie，WANG Yu，LIU Hui-ping，SUN Na-xin

（College of Biotechnology，Tianjin University of Science and Technology，Tianjin 300487，China）

Abstract: The optimum raw material addition and complex emulsification stabilizers of pinenut beverage were studied andthe new physical-oil technology was developed. Results show that the pinenut beverage produced by adding 30% of skimpinenut butter，3%of pinenut butter and 6%of sugar has the highest grade of sensory evaluation. We found that the pinenutbeverage with 0.2%of mixed stabilizers，0.2%of emulsifier and 0.04%sodiumbicarbonate，have the best stability.

Key words: pinenut；skim；stability

（2018年第21卷第1期）