摘要
对全脂核桃乳的生产工艺进行了探讨 ,对关键工序 :种皮的去除 ,稳定性因素的水平选择 ,加糖 ,加水量和PH值对质量的影响与水平选择等方面进行试验后 ,确定了切实可行的生产工艺和配方 ,成功地解决了全脂核桃乳的稳定性和感观质量问题。
We researched on the producing technology of whole walnut milk in this paper,The method of removing seed coat,the stability factor,the quantity of sugar and water,and the effects of pH on the product's quality were studied And then suitable processing technology and the best formula were decided.The problems of the stability and the sense quality of walnut milk were also solved.
