|Table of Contents|

Study on Processing Technology of the Jujube and  Walnut Compound Protein Beverage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年10期
Page:
136-139
Research Field:
Publishing date:

Info

Title:
Study on Processing Technology of the Jujube and  Walnut Compound Protein Beverage
Author(s):
WANG Fu-gang
Luohe Medical College，Luohe，Henan 462002
Keywords:
jujube; walnut; protein beverage
PACS:
TS 255.44
DOI:
-
Abstract:
With jujube and walnuts as the main raw materials，the best processing technology of the jujube and walnut compound protein beverage was studied.The results showed that the optimum extraction parameters of jujube were adding 8 times of water extracted for 90 min at 80℃；the best processing technology of compound protein beverage was as follows：jujube juice and walnut milk volume ratio of 1∶1，sucrose 10%，0.1% compound emulsifier and 0.10% PGA，0.15% xanthan gum and 0.05% sodium alginate composite stabilizer.The optimal sterilization conditions were 100℃ for 15 min normal pressure sterilization.The products could have a unique flavor and good stability.

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Last Update: 2014-08-15