摘要
以花生、核桃为主要原料,探讨了核桃花生乳饮料的生产工艺,最终确定出花生仁、核桃仁处理方式、杀菌工艺及含最佳稳定效果的复合稳定剂配比为:花生20%、核桃10%、白砂糖7%,稳定剂∶微晶纤维素0.15%+黄原胶0.04%。
The processing technology of walnut-peanut milk was probed in this paper. The suitable technical parameter including pretreatment of peanut and walnut, sterilization and stability condition of product were chosen. Optimal formula was： peanut（20%）＋walnut（10%）＋white granulated sugar（7%）＋ microcrystalline（0.15%）＋ xanthan gum（0.04%）.
出处
《食品科技》
CAS
北大核心
2007年第6期194-197,共4页
Food Science and Technology
关键词
花生
核桃
饮料
研磨
稳定剂
peanut
walnut
drink
grind
stabilizer
