核桃饮料加工工艺优化

Processing Technology Optimization of Walnut Beverage

以广西本地核桃为材料,采用单因素和正交试验对核桃饮料去皮、打浆、调配及稳定性等加工工艺条件进行研究。结果表明,最佳去皮工艺条件为:NaOH浓度0.4%,热烫温度90℃,热烫时间3 min;最优打浆方案为:料液比1∶20(g/g),打浆温度80℃,打浆时间6 min;最佳调配配方为:5%白砂糖+0.2%植脂末;最佳复合稳定剂添加量为:0.06%复配增稠剂(果胶∶CMC-Na∶黄原胶=4∶1∶0.8)+0.10%复配乳化剂(蔗糖脂肪酸酯∶单甘酯=3∶1)+0.15%微晶纤维素。在该工艺条件下生产的核桃饮料为乳白色,核桃风味浓郁,口感爽滑,稳定性良好。

Using Guangxi local walnut as raw material,the processing technology conditions including peeling,pulping,formulation and stability of the walnut beverage were determined through single factors and orthogonal experiments.Results showed that the optimum peeling condition were:NaOH concentration 0.4%,blanching temperature 90℃,blanching time 3 min.The optimal pulping program were as follows:solid-liquid ratio 1∶20(g/g),pulping temperature 80℃,pulping time 6 min.The optimum formulation was white granulated sugar 5%and non-dairy creamers 0.2%.The optimum compound stabilizer were as follows:compound thickener(pectin∶CMCNa∶xanthan gum=4∶1∶0.8)0.06%,compound emulsifier(sucrose fatty acid esters:monoglyceride=3∶1)0.10%and microcrystalline cellulose 0.15%.Under these conditions,the product obtained had milk white color,rich walnut flavor,smooth taste and good stability.