安哥诺李、杏仁复合蛋白饮料的加工工艺研究

Study on Processing Technology of "Angeleno" Plum-Almond Compound Protein Beverage

本实验研究了安哥诺李、杏仁复合蛋白饮料的加工工艺,着重研究了乳化剂和稳定剂的添加量,安哥诺李、杏仁复合蛋白饮料的最佳配方以及杀菌等工艺参数。结果表明:复合乳化剂(HLB=8)(司盘60:吐温40=25:11)为0.13%,复合稳定剂(黄原胶:卡拉胶=1:2)为0.12%,最佳配方为安哥诺李汁与杏仁浆的配比10:11,蔗糖10%,最佳杀菌工艺为杀菌温度100℃,杀菌时间20min。

Angeleno and almond were used as main raw materials to produe compound protein beverage. The optimal formula of the beveerage is determined as follows： ratio of ＂Angeleno＂ plum juice to almond slurry is 10：11, mixed emulsifiers （Span 60/Tween 40=-25：11） 0.13%, mixed stabilizers （xanthan gum/carrageenan = 1：2） 0.12%, and sugar 10%. The optimum sterilizing conditions is 100℃ for 20 minutes.