WANG Fu-gang.Study on Processing Technology of the Jujube and Walnut Compound Protein Beverage[J].Northern Horticulture,2013,37(10):136-139.
红枣与核桃复合蛋白饮料加工工艺研究
- Title:
- Study on Processing Technology of the Jujube and Walnut Compound Protein Beverage
- 文章编号:
- 1001-0009(2013)10-0136-04
- Keywords:
- jujube; walnut; protein beverage
- 分类号:
- TS 255.44
- 文献标志码:
- A
- 摘要:
- 以红枣和核桃为主要原料，研究了红枣与核桃复合蛋白饮料的最佳加工工艺。结果表明：红枣浸提最佳工艺参数是80℃下加入8倍的水浸提90 min；复合蛋白饮料的最佳配方为：红枣汁与核桃乳体积比为1∶1，蔗糖10%，0.1%复合乳化剂和0.10％PGA，0.15％黄原胶和0.05％海藻酸钠复合稳定剂，该配方适宜的杀菌条件是100℃下常压杀菌15 min，产品风味独特且稳定性好。
- 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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备注/Memo
作者简介：王富刚(1983-)，男，硕士，讲师，研究方向为植物蛋白。E-mail:wfg1017@163.com.
收稿日期：2012-12-17