松子饮料制备工艺初探

Technological Study on the Preparation of Pinenut Milk

研究了高得率、高稳定性松子饮料的制备工艺,通过两次水提获得的清液均质后获得脂肪含量为4%的松子饮料.在pH8.0、55℃和固液比1:15的条件下水提40min可使蛋白质的提取率达到85.91%。运用浊度法对乳化剂进行了筛选，结果表明PVP与PGE55以2:1的比例复配对体系的乳化效果最佳。通过对杀菌后样品的沉淀稳定性和脂肪分布指数的测定，探讨了均质条件、CMC-Na和蔗糖的加入对体系稳定性的影响，结果发现在245kg和65℃下均质可以得到比较满意的产品；蔗糖的存在对样品的稳定性有一定的改善作用；CMC-Na在实验的浓度范围内对样品稳定性没有明显改善，反而在0.2%浓度时可能由于排除絮凝的缘故引起样品的失稳。

The technology for preparation of high yield and stable pinenut milk has been studied.Pinenut milk with fat content of 4% was made by homogenizing the aqueous extraction of pinenut slurry under the choosen conditions (pH8.0 solid to solvent ration1:15,55℃ and time duriation 40min).Turbidity method was used to evaluate the efficiency of emulsifiers, and the result showed that the most suitable emulsifier for pinenut milk system was the mixture of PVP and PGE55 at the ratio of 2:1 .The effect of homogenizing conditions, dosage of sugar and CMC-Na on the storage stability of pinenut milk was studied by tesing precipitation stabillty and fat distribution index of the samples.The most desirable sample was obtained by homogenizing at 245kg and 65℃,with adding a sugar content of 4%.