杏仁牛奶工艺及配方研究

Study on the Producing Technology and Formula of Almond Milk

以杏仁、牛奶为主要原料,对杏仁牛奶的生产工艺和配方进行了研究。乳化稳定剂的乳化稳定效果考察结果表明,复合乳化稳定剂用量0.150%可以达到较好的乳化稳定效果。采用正交设计法对杏仁牛奶配方进行了设计,其最佳配方为:杏仁乳用量25%,牛奶用量10%,白砂糖用量7%,该配方工艺下制得的杏仁牛奶产品香味浓郁,口感醇厚,组织状态稳定。

The beverage is prepared using almond and milk as raw materials. The producing technology and formula of almond milk is studied. The effect of emulification and stabilizer has been studied and the best amount of the complex emulifieation and stabilizer is 0. 150%. The orthogo- nal experiment shows that the optimum formula of the beverage is milk of almond 25%, milk 10% and sucrose 7%. The product prepared by this process and recipe has good color and flavor with stable state.