锥栗露的加工工艺研究

Processing Technology of Castanea Henryi Beverage

以建瓯锥栗为原料,进行蒸煮、去壳、打浆、调配等工序后,再经高温杀菌制成乳浊状植物蛋白饮料。通过感官评定得出最佳的工艺条件:锥栗浆400mL,纯牛奶20mL,冰糖15g。

In this test, using Jianou Castanea henryi as raw material, shelling, beating, mixing and other processes, and then through high temperature sterilization of the milky plant protein beverage fter cooking. Using the sensory evaluation to obtain the optimal conditions： chestnut serosity 400 mL, milk 20 mL, sugar 15 g.