提高全脂核桃乳稳定性的生产工艺研究

Study on the Producing Technology of Improving the Stability of Whole Walnut Milk

本试验对影响核桃乳饮料生产的几个主要环节进行了研究。结果表明,最佳复合乳化稳定剂添加量为蔗糖脂肪酸酯2.0g/kg、单硬酯酸甘油酯2.0g/kg、羧甲基纤维素钠1.0g/kg、黄原胶2.0g/kg;全脂核桃乳宜采用二次均质工艺,均质压力为30MPa,均质温度为50℃;最佳杀菌条件为121℃杀菌20min。在上述条件下,可以制备出蛋白质沉淀少、脂肪上浮少,产品性状稳定的全脂核桃乳饮料。

The key technical condition of whole walnut milk production have been studied. The results showed that the optimum fomula of emulsifier was SE 2.0g/kg, GMS2.0g/kg, CMC-Na1.0g/kg, XG2.0g/kg. And when homogenizing twice under pressures of 30 MPa at 50℃, the walnut milk has the greatest stability, the best condition of sterilization was 30min at 121℃. According to the conditions depicted above, the qualified whole walnut milk with less protein precipitation and less fat float was prepared.