向日葵籽乳饮料加工工艺探索

以向日葵籽仁为主要原料,探讨了葵仁乳的生产工艺,最终确定出具最佳稳定效果的复合稳定剂配比为蔗糖脂肪酸酯0.05%,单甘酯0.13%,海藻酸钠0.05%,按1:20的籽水比,同时添加1%的奶粉,9%的蔗糖进行调配,可获最佳口味的饮品。

This paper describes experiment of making sunflower seed milk. Result showed best proportion of com-plex stabilizer are sucrose ester of fatty acid 0.05 % , glycerol monostearate 0.13% , Na - alginate 0.05% , the ratio of seed and water are 1 : 20, the milk powder and suger in formula are 1% and 9% respectively.