| 摘要: |
| 以红枣、核桃为原料，探讨加酸核桃红枣复合饮料的加工工艺，研究该复合蛋白饮料的稳定技术和最佳配方。结果表明，核桃仁去皮的适宜条件是在100 ℃下用10 g/L NaOH浸泡3 min,藻酸丙二醇酯（PGA）与单甘酯是该酸性复合饮料较理想的稳定剂，该复合饮料最佳配方是：枣汁与核桃浆体积比为2∶1，每升复合饮料加入蔗糖40 g,蛋白糖3 g,单甘酯1 g,柠檬酸3 g,磷酸二氢钠1.5 g及PGA 4 g,其适宜的杀菌条件是100 ℃下煮沸杀菌15 min。 |
| 关键词: 核桃 红枣 复合饮料 稳定性 |
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| Studies on processing technology of the acidic jujube-walnut compound protein beverage |
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| Abstract: |
| Acidic jujube-walnut compound protein beverage,made of jujube and walnut,is a kind of compound vegetable protein beverage.The processing technology was studied in the paper.The main results are listed as follows:The optimum condition for removing skin of walnut is 100 ℃,10 g/L hydroxide sodium for 3 min.The ideal stabilizers are PGA and glycerin monostearate.The best ratio of jujube juice and walnut slurry is 2∶1 (V/V)，cane sugar 40 g/L,albumen candy 3 g/L,glycerin monostearate 1 g/L,citric acid 3 g/L,NaH2PO4 1.5 g/L,PGA 4 g/L.And the optimum condition of sterilizing is 100 ℃ for 15 min. |
| Key words: walnut jujube compound beverage stability |
