核桃乳稳定性的研究

Studies on stability of walnut-milk

考查了影响核桃乳稳定性的因素 ,并对提高核桃乳稳定性相关预处理及加工工艺条件进行了研究。结果表明 :提高核桃乳稳定性的最适组合为pH =8左右、BE - 1型复合乳化稳定剂浓度控制在 0 0 5 % ,核桃乳与水的体积比为 1∶10 ,杀菌温度为 12 1℃。

The aim of this study was to determine the factors on effect of stability in pretreatment and process of walnut-milk.The results showed that:the best combination of the factor on effect stability was that:pH was around 8;stabilizer was BE-1 of 0.05%;the density of walnet-milk was 1∶10; the temperature of sterilization was 121℃.