栗子奶制造技术的研究

Study on the production process of Chinese chestnut milk

板栗经精心烘制处理,栗仁磨浆后选用优质麦芽为酶解剂适度酶解,配以奶粉等用科学方法制成具有养胃健脾、补肾强筋、活血、养颜益寿、风味独特的健康功能饮料。对影响产品品质与风味的烘制工艺、麦芽酶解工艺及成分配比进行优化选择,结果表明:板栗浸糖烘烤的最佳条件为210℃,30min;麦芽酶解栗仁浆的最优条件是麦芽用量2.0%,温度65℃,pH6.5,时间65min,酶解液DE值的理想值在15左右;栗子奶最佳配方则为板栗仁10.0%、麦芽2.0%、奶粉1.2%、蔗糖6.0%。制得的产品色泽微黄、气味香甜略带淡雅奶香,风味、滋味俱佳,品质上乘。

The production process of Chinese chestnut milk, a kind of drink made from chestnut and milk with unique flavor was introduced.Firstly, the chestnuts were well-baked and grinded into serum, appropriately enzyme hydrolyzed by adding some malt,and finally mixed with milk.To ensure the product quality and flavor,the baking and hydrolysis processes, as well as ingredients ratio were optimized ,which showed that the optimal conditions for sugar-soaking and baking of chestnut were 2tO^C for 30 minutes,while that for enzymatic hydrolysis were 65℃ for 65 minutes with 2.0% malt ratio at pH 6.5, and the ideal DE value was about 15 of enzymatic hydrolysate.The optimal ingredients of Chinese chestnut milk were 10.0% chestnut kernel,2.0% malt, ].2% milk powder and 6.0% sugar,etc.The product was a kind of slight-yellow colored milk of good taste and high quality as well as the functions of nourishing the stomach and the kidney, promoting blood circulation and delaying ageing.