发芽花生蛋白饮料的制备及其理化性质

Preparation and Physicochemical Properties of Germinated Peanut Protein Beverage

摘要: 本研究以花生芽(发芽花生)为原料制备花生蛋白饮料(样品)，并与常见的以花生仁为原料制备的花生饮料(对照)作对比，探究以发芽花生为原料制备花生饮料的工艺条件和主要的理化性质。研究显示在生产工艺上，以发芽花生为原料制备花生饮料的工艺流程与传统的工艺大致相同，仅仅是多出一步先将花生培养使其发芽的步骤；在营养成分方面，发芽花生饮料中的白藜芦醇含量和多酚含量是比传统未发芽花生饮料中的多，但是在蛋白质、脂肪含量和抗氧化能力方面，传统的花生饮料高于发芽花生饮料的；在感官方面，以花生芽为原料制备的花生饮料在组织状态、色泽上低于以花生仁为原料制备的花生饮料，口感方面，两者无明显区别。通过本研究，为利用发芽花生制备富含白藜芦醇的饮料提供了一定的理论基础。

Abstract: In this study, germinated peanut was used as raw material to prepare peanut protein beverage, with common peanut protein beverage as the control. Process conditions and main physical and chemical properties of peanut beverage were investigated. Our results showed that in the production process, the process of preparing peanut beverages from germinated peanuts is almost the same as the traditional process, with addition of peanut germination. In terms of nutrient composition, in the germinated peanut beverages, resveratrol content and polyphenol content are higher than traditional peanut protein beverages. But in terms of protein content and antioxidant capacity, the traditional peanut beverage is higher than that of germinated peanut beverages. The beverage prepared from the germinated peanut received slightly lower score in tissue state and color than the control one. There was no significant difference in taste between the two. Through this study, a theoretical basis for the preparation of beverages rich in resveratrol using germinated peanuts was provided.