加酸核桃红枣复合饮料加工工艺研究

Studies on processing technology of the acidic jujube-walnut compound protein beverage

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.