核桃牛奶的研制

Development of the walnut milk

将核桃磨浆,提取其中的营养成分添加到鲜牛奶中,再经超高温灭菌制成液态奶产品。对核桃磨浆工艺、产品的口感及稳定性进行了系统的研究,最终确定磨浆工艺为加水质量为核桃质量的4倍,水的温度为80℃,浸泡时间为10min;选择复合稳定剂为单甘酯0.02%,蔗糖酯0.03%,卡拉胶0.05%,微晶纤维素0.02%,海藻酸钠0.08%。

The walnut milk was prepared using raw milk. The numbers about the milling techniques of walnut plasm,the mouth sense of the product and the stability of the product were studied. The milling techniques of walnut plasm was： adding technologic water which was 4 times of walnut,the technologic water was 80℃,the time of marination was 10 minutes. The compound stablizer was： monoglycerides 0.02%,sucrose esters of fatty acids （SE） 0.03 %, carrageenan 0.05 %, microcrystalline 0.02 %, sodium alga acid 0.08 %.