摘要
研究了以核桃为主要原料的植物蛋白饮料的工艺及其稳定性。着重对乳化增稠剂在核桃蛋白饮料中的稳定效果进行了研究。实验表明,复合稳定剂的最佳配比为:即黄原胶0.15%、单甘酯0.12%、蔗糖酯0.12%、CMC-Na 0.12%;所得最佳工艺条件为:用0.2%的氢氧化钠溶液沸煮1 min后冲洗去皮;75℃、40 MPa均质两次;121℃,10 min杀菌。所得制品色泽较白,状态均一,风味较好。
The processing Technology and stability of phytopretein beverage made of walnut was studied.The effect of stabilizers and emulsifiers on its stability were studied specially.The result showed that the best formula of compound stabilizer was xanthan 0.15%,GMS 0.12%,SE 0.12%,CMC-Na 0.12%.The suitable peeling conditions for walnut kernel were： to made it soak into the boiling solution of 0.2 percent NaOH for one minutes.The best homogenizing temperature,pressure and times were 75 ℃,40 MPa and twice.The sterilization condition of 121 ℃ and 10minutes is the foundation to achieve the best stability.The achieved product had soft taste,good stability and milky white.
出处
《中国乳品工业》
CAS
北大核心
2010年第12期52-55,共4页
China Dairy Industry
基金
新疆特色干果蛋白饮料的开发与研制(081075504)
关键词
核桃
蛋白饮料
工艺
稳定性
walnut
protein beverage
processing Technology
stability
