杏仁奶生产过程中稳定性控制的研究

Research of control on stability in processing of almond milk

杏仁奶是一种优质植物蛋白饮料,其营养价值可与牛奶媲美。但杏仁奶在生产过程中经常出现分离沉淀,酸败变质等问题,使杏仁奶的研制受到阻挠和困扰。阐明了各生产环节对杏仁奶稳定性的影响及处理的相应措施。

Almond milk is a top-quality vegetable protein drink, with its nutritional value almost the same as that of milk. But, separation, precipitation and deterioration frequently happening during the processing of almond milk have obstructed its development. In the paper, the influence of various production processes on the stability of almond milk is introduced and the countermeasures concerned presented.