核桃乳玫瑰花悬浮饮料的研制

Development of a suspended walnut milk-rose drink

以核桃乳、玫瑰花为主要原料,加入蔗糖、柠檬酸等配料,加工制成一种营养丰富、新型的植物蛋白饮料。并对饮料的配方及稳定性进行了研究。通过正交试验,确定了饮料的最佳配方为:核桃乳与玫瑰花汁比例1:1、柠檬酸0.25%、蔗糖6.5%,以此配方制成的饮料口感最佳;稳定剂的添加量为黄原胶0.1%、CMC0.15%、卡拉胶0.1%且稳定性最好。

Walnut milk and rose were used as the primary materials to make a new and nutrient-rich vegetable protein drink, with the addition of some ingredients such as sugar and citric acid. The formula and stability of the drink were studied, and through orthogonal experiments, the optimal formula was determined. Walnut milk ： rose juice = 1 ： 1, citric acid 0.25% and sugar 6.5% gave a drink with best taste, and its stability was most satisfactory with a compound stabilizer of 0.1% xanthan gum, 0.15% CMC and 0.1% carrageenan.