摘要
以红枣、核桃为原料,探讨加酸核桃红枣复合饮料的加工工艺,研究该复合蛋白饮料的稳定技术和最佳配方。结果表明,核桃仁去皮的适宜条件是在100℃下用10 g/L N aOH浸泡3 m in,藻酸丙二醇酯(PGA)与单甘酯是该酸性复合饮料较理想的稳定剂,该复合饮料最佳配方是:枣汁与核桃浆体积比为2∶1,每升复合饮料加入蔗糖40 g,蛋白糖3 g,单甘酯1 g,柠檬酸3 g,磷酸二氢钠1.5 g及PGA 4 g,其适宜的杀菌条件是100℃下煮沸杀菌15 m in。
Acidic jujube-walnut compound protein beverage, made of jujube and walnut, is a kind of compound vegetable protein beverage. The processing technology was studied in the paper. The main results are listed as follows :The optimum condition for removing skin of walnut is 100℃, 10 g/L hydroxide sodium for 3 min. The ideal stabilizers are PGA and glycerin monostearate. The best ratio of jujube juice and walnut slurry is 2 : 1 (V/V),cane sugar 40g/L,albumen candy 3 g/L,glycerin monostearate 1 g/L, citric acid 3 g/L,NaH2PO4 1.5 g/L,PGA 4 g/L. And the optimum condition of sterilizing is 100℃ for 15 min.
出处
《西北农林科技大学学报(自然科学版)》
CSCD
北大核心
2005年第9期81-85,共5页
Journal of Northwest A&F University(Natural Science Edition)
关键词
核桃
红枣
复合饮料
稳定性
walnut
jujube
compound beverage
stability