| 摘要: |
| 在120℃条件下,对元宝枫种仁约烘烤25 min,配水15～20倍,添加糖量60～70g /L, pH值调至7. 0～7. 2,稳定剂脂肪酸蔗糖酯、吐温80、黄原胶和单苷酯的添加量分别为2. 0, 0. 5, 3. 0和0. 5 g /L时,元宝枫蛋白乳的稳定性最高,感官评价结果最好。其产品总固形物含量约为100 g /L,蛋白质含量大于8. 0 g /L. |
| 关键词: 元宝枫，蛋白乳，乳品加工 |
| DOI： |
| 分类号:TS252.4 |
| 基金项目:陕西省杨陵农业科技开发基金资助项目 |
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| Processing Techniques of Protein Milk from Acer Truncatum |
|
Li Yanju Yang Jiaoyang
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| Abstract: |
| The protein milk from acer truncatum kernel (PMAK) reaches its highest stability and sensory assesment when the kernel is toasted for about 25 minutes under the condition of 120℃ with the addition of 60～70 g /L sugar, adjustment of pH value to 7. 0～7. 2, the kernel and water ratio of 1: 15～20, and with 2. 0 g /L sucrose Fatty
Acid Ester, 0. 5 g /L tween 80, 3. 0 g /L Xanthan Gum and 0. 5 g /L Glycerol Monostearate in the processing of PMAK. The concentration of soluble solids in the milk
product can reach 100 g /L with the protein content over 8. 0 g /L. |
| Key words: acer truncatum, protein milk, milk processing |
