松籽饮料开发及其稳定性研究

Research on the Development and Stability of Pine Seeds

对松籽饮料的最佳原料添加量及复配乳化稳定剂进行研究,开发了新的物理提油工艺。通过实验确定了原料最佳添加量:松籽酱脱脂率为30%、脱脂松籽酱添加量3%、白砂糖添加量6%。对松籽饮料的稳定性研究确定了最佳复配稳定剂、乳化剂、碳酸氢钠的最佳添加量分别为0.2%、0.2%、0.04%。

The optimum raw material addition and complex emulsification stabilizers ofpinenut beverage were studied and the new physical-oil technology was developed. Results show that the pinenut beverage produced by adding 30% of skim pinenut butter, 3% ofpinenut butter and 6% of sugar has the highest grade of sensory evaluation. We found that the pinenut beverage with 0.2% of mixed stabilizers, 0.2% of emulsifier and 0.04% sodium bicarbonate, have the best stability.