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     Advance Journal of Food Science and Technology

    Abstract
2015(Vol.9, Issue:3)
Article Information:

Study on Processing Technology and a Complex Stabilizer for Peanut Protein Beverage

Xihong Zhao, Junliang Zhong, Daxin Li, Ying Yang and Zhenbo Xu
Corresponding Author:  Zhenbo Xu 
Submitted: February ‎16, ‎2015
Accepted: March ‎1, ‎2015
Published: August 10, 2015
Abstract:
The development of the processing technology and a complex stabilizer for the peanut protein beverage processed was presented in this study. The suitable peeling conditions for peanut were: to made it soak with soft water containing 5% NaHCO3 for 12 h. The best homogenizing temperature, pressure and times were 75C, 30MPa and twice. The sterilization condition of 121C and 15 min was the foundation to achieve the best stability. The composition of the stabilizer was optimized by uniform design combined with regression analysis based on sensory evaluation, which was achieved using fuzzy comprehensive evaluation method. The 100 mL of peanut protein beverage added with 0.4 g of sodium carboxymethyl cellulose (CMC-Na), 0.2 g of sodium alginate and 0.6 g of gelatin displayed good stability. CMC-Na amount had the largest effect on beverage stability and the effect of gelatin amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.

Key words:  Peanut protein beverage, processing technology, stabilizer, , , ,
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Cite this Reference:
Xihong Zhao, Junliang Zhong, Daxin Li, Ying Yang and Zhenbo Xu, . Study on Processing Technology and a Complex Stabilizer for Peanut Protein Beverage. Advance Journal of Food Science and Technology, (3): 206-208.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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