摘要
本实验主要研究以有机核桃仁和木糖醇为主要原料,经科学调配而制得一种具有营养保健功能的食品。通过一系列单因素和正交试验确定无糖核桃乳饮料生产的最佳工艺条件。结果表明:核桃仁用1%的NaOH和0.3%的脱皮剂混合液去皮后,用85℃热磨的方法可明显改善饮料的色泽和风味。经调配、罐装、杀菌后,可得到组织状态稳定的核桃乳饮料。
The primary aim of this study was to make a nutritious and healthy drink from organic walnut kernel and xylitol etc by the method of scientific blending. The parameters of processing technique were determined through single factor and orthogonal tests. The results showed that the color and flavor of walnut kernel are improved significantly by boiling for 1 min with 1% NaOH and 0.3% peeling agent solution, and then hot-grinding （85 ℃）. After blending, pouring and sterilization, the walnut milk beverage product with stable tissue state is obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期718-720,共3页
Food Science
关键词
乳饮料
无糖
木糖醇
去皮
正交试验
milk beverage
sugar-free
xylitol
peeling
orthogonal test
