Abstract:

The development of a complex stabilizer for the peanut protein beverage processed in our laboratory is presented. 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 0.06 g of xanthan gum, 0.08 g of carrageenin and 0.38 g of SE displayed good stability. SE amount had the largest effect on beverage stability, and the effect of xanthan gum amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.

Key words: complex stabilizer, peanut protein beverage, uniform design, fuzzy comprehensive evaluation method