摘要
以脱脂杏仁粕为原料制备浓缩杏仁乳,分析了不同料液比下原料转化率、蛋白得率、水提取物黏度,以及热处理温度和均质操作对浓缩杏仁乳稳定性的影响,确定了浓缩杏仁乳制备工艺参数：料液比1∶9冷水制浆,热处理温度不超过70℃,均质温度50~60℃,均质压力20MPa。该工艺提高了杏仁乳的浓缩倍率、改善了产品的流动性。
Concentrated almond milk was made from defatted almond meal.The effects of conversion rate, protein yield ,the viscosity of water extract, as well as the heating temperature and homogeneity conditions on the stability of the almond milk under different solid-liquid ratio were anaLysed.The processing conditions were decided： ground with cold water at the water to raw material ratio of 9： 1.The heating temperature was lower than 70℃.The homogenization were operated at 20MPa,50~60℃.This process increases the concentration ratio of almond milk, and improves the liquidity of the product.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第11期198-201,共4页
Science and Technology of Food Industry
关键词
杏仁乳
浓缩乳
黏度
稳定性
工艺参数
almond milk
concentrated milk
viscosity
stability
processing condition
