澳洲坚果乳的制备及稳定性研究

Preparation and Stability of Macadamia Nut Milk

以澳洲坚果果粕为原料,用单硬脂酸甘油酯、蔗糖脂肪酸酯为乳化剂,羧甲基纤维素钠、海藻酸钠、卡拉胶、黄原胶、复配瓜尔胶为增稠剂,采用高压均质法制备澳洲坚果乳。以产品稳定系数和感官评分为指标,采用单因素和正交试验,研究澳洲坚果果粕与水质量比、乳液pH值对澳洲坚果乳品质和稳定性的影响;乳化剂添加量和复配比例对澳洲坚果乳乳化效果的影响;不同增稠剂与均质条件对澳洲坚果乳稳定性的影响。得到最优工艺:澳洲坚果果粕与水最佳质量比为1∶15,乳液pH值为6.5~7.0;乳化剂为0.3%,最佳复配比例为4∶6;增稠剂添加量为海藻酸钠0.01%、羧甲基纤维素钠0.03%、复配瓜尔胶0.03%;最优均质工艺参数:温度65℃,压力30 MPa,均质两次。制备的澳洲坚果乳色泽乳白、香气浓郁、组织状态均匀。

Macadamia nut milk was prepared via high pressure homogenization using macadamia meal as the raw material;monoglycerides and sucrose fatty acid esters as emulsifiers;and sodium carboxymethyl cellulose,sodium alginate,carrageenan,xanthan gum,and compound guar gum as thickeners.Single-factor and orthogonal experiments were used to study the effects of macadamia meal to water mass ratio and emulsion pH on the quality and stability of macadamia nut milk;the effects of the additive amount of emulsifier and compounding ratio on the emulsification effect of macadamia nut milk;and the effects of different thickening agents and homogenization conditions on the stability of macadamia nut milk.The optimization process showed that the optimal mass percent ratio of macadamia meal to water was 1∶15,the pH value of the emulsion was 6.5-7.0,the additive amount of emulsifier was 0.3%,the best compounding ratio was 4∶6,and the additive amount of sodium alginate,sodium carboxymethyl cellulose,and compounded guar gum was 0.01%,0.03%,and 0.03%,respectively.The homogenization process parameters were as follows:65℃temperature and 30 MPa pressure;homogenization was conducted twice.The prepared macadamia nut milk was creamy white in color,rich in aroma,and uniform in tissue state.