提高全脂核桃乳稳定性生产工艺研究

Producing Technology of Improving the Stability of Whole Walnut Milk

对影响核桃乳饮料生产的几个主要环节进行研究,结果表明,最佳复合乳化稳定剂添加量为蔗糖脂肪酸酯2.0 g/kg,单硬酯酸甘油酯2.0 g/kg,羧甲基纤维素钠1.0 g/kg,黄原胶2.0 g/kg;全脂核桃乳宜采用2次均质工艺,均质压力为30 MPa,均质温度为50℃;最佳杀菌条件为121℃,杀菌20 min。在上述条件下,制备全脂核桃乳饮料蛋白质沉淀少、脂肪上浮少产品性状稳定。

The key technical conditions of whole walnut milk have been studied. The results show that the optimum fomula of emulsifier is SE 2.0 g/kg, GMS 2.0 g/kg, CMC-Na 1.0 g/kg, XG 2.0 g/kg; And when homogenizing twice under pressures of 30 MPa at 50 ℃, the walnut milk has greatest stability; the best condition of sterilization is 20 min at 121 ℃. According to the conditions depicted above, the qualified whole walnut milk with less protein precipitation and less fat float is prepared.