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簡(jiǎn)介：中文中文6000字，字，4000單詞，單詞，22600英文字符英文字符出處出處DESHPANDERP,CHINNANMS,PHILLIPSRDPROCESSDEVELOPMENTOFACHOCOLATE‐FLAVOUREDPEANUT–SOYBEVERAGEJINTERNATIONALJOURNALOFFOODSCIENCETECHNOLOGY,2008,435886894本科畢業(yè)設(shè)計(jì)（論文）本科畢業(yè)設(shè)計(jì)（論文）外文參考文獻(xiàn)譯文及原文外文參考文獻(xiàn)譯文及原文學(xué)院輕工化工學(xué)院輕工化工學(xué)院專業(yè)食品科學(xué)與工程食品科學(xué)與工程11外文文獻(xiàn)譯文外文文獻(xiàn)譯文巧克力味花生大豆飲料的研制巧克力味花生大豆飲料的研制摘要摘要利用兩種富含蛋白的含油種子資源即花生和大豆開發(fā)一種新型飲料產(chǎn)品。中度烘烤的花生粉和巧克力粉配合使用以產(chǎn)生怡人風(fēng)味。相對(duì)于純花生產(chǎn)品，花生和大豆的組合提高必需氨基酸含量，尤其是賴氨酸。試驗(yàn)工廠規(guī)模的飲料生產(chǎn)草案包括重要操作步驟過(guò)濾、均質(zhì)和巴氏滅菌法。飲料制備包括一個(gè)三因素限制混合設(shè)計(jì)。在賴氨酸的含量、粘度和可視穩(wěn)定指數(shù)能分別達(dá)到51MG/G蛋白質(zhì)、369MPAS和100的基礎(chǔ)上，其限制因素的上限和下限確定為花生（306－587）、大豆（283－435）以及巧克力糖漿（130－259）。改進(jìn)的飲料配方和加工草案是對(duì)新型巧克力味花生大豆飲料的消費(fèi)者認(rèn)可度做進(jìn)一步研究的基礎(chǔ)。關(guān)鍵詞關(guān)鍵詞飲料加工草案，巧克力味花生大豆飲料，巧克力糖漿，賴氨酸含量，大豆，花生，三組分混合設(shè)計(jì)，粘度，可視化穩(wěn)定指數(shù)1111前言前言開發(fā)一系列的傳統(tǒng)花生產(chǎn)品的趨勢(shì)目前越發(fā)明顯，最近，采用花生生產(chǎn)蛋白飲料產(chǎn)品成為焦點(diǎn)。對(duì)蔬菜調(diào)和乳、巧克力味花生飲料，UHT滅菌花生飲料和部分脫脂烤花生飲料的調(diào)查研究顯示花生奶已經(jīng)成為奶類產(chǎn)品中的熱門。蛋白質(zhì)的飲食不足尤其在發(fā)展中國(guó)家，是促進(jìn)食品科學(xué)家和營(yíng)養(yǎng)師研制營(yíng)養(yǎng)均衡蛋白食品的因素之一?；ㄉ鞍椎臓I(yíng)養(yǎng)價(jià)值在于它的蛋白質(zhì)含量、必需氨基酸組成以及蛋白質(zhì)消化率?；ㄉ鞍兹狈δ承┍匦璋被崛缳嚢彼?、色氨酸、蘇氨酸和含硫氨基酸，但它的消化率卻與動(dòng)物蛋白相當(dāng)。當(dāng)植物蛋白作為食物被攝入時(shí)，需要引起重視的是從營(yíng)養(yǎng)角度，谷物和豆類的混合組合設(shè)計(jì)可彌補(bǔ)必需氨基酸間的不平衡。飲食被認(rèn)為是加強(qiáng)營(yíng)養(yǎng)以滿足已知的必需營(yíng)養(yǎng)物質(zhì)的缺乏的最佳途徑，而其中豆制品所占比例越來(lái)越高。這種配方通常在兒童及特殊人群的飲料中作為全面營(yíng)養(yǎng)補(bǔ)充劑。此外，還能為傳統(tǒng)食品提供別樣的選擇，大豆蛋白正與很多膳食替代飲料融為一體，從而為忙碌的消費(fèi)者帶來(lái)便利。大豆是含所有9中必需氨基酸且其含量能滿足人類需求的唯一豆科植物，被歸類到與肉類、牛奶、魚和雞蛋同等的優(yōu)質(zhì)蛋白資源。大豆原料具有不同的

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