摘要
确定了杏仁乳生产工艺.杏仁乳稀释倍数为15。添加0.1% 柠檬酸调整乳液pH值为4.23左右,并加入10%白砂糖、0.3%PGA 和0.2%单甘酯.生产的杏仁乳可溶性固形物>1O% .蛋白质含量>1%,经1个月观察无上浮下沉现象.
This study defined the processing technology of almond milk. The technical parameters are as follows: Mashed almond milk: water is 1 :15 (W/W),0.1% citric acid is added to adjust the milk pH milk to 4 23 or so. 10% sugar, 0. 3% PGA (propylene glycol alginate) and 0. 2% giyceryl monostearate are added into the milk. The concentration of soluble solids in the milk> 1 0%, and protein content >1%,After one month storage there was no float or sediment ob-served.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第12期34-38,共5页
Food Science