摘要
以核桃、巴旦木为主要原料制成核桃巴旦木植物蛋白饮料的加工工艺。通过感官评定和正交试验确定其最佳配方,其中核桃50%,巴旦木50%,白糖8%,柠檬酸0.080%。复配稳定剂为CMC-Na 0.15%,黄原胶0.05%。乳化剂配比为蔗糖酯0.15%,单苷酯0.1%。
The paper discusses the walnut,almond as the main raw material into juice technical process.According to the orthogonal design and the sense organ evaluation,the best formula is obtained by using 50 % walnut,50 % almond,8 % white sugar and 0.080 % citric acid.The complex stabilizers are CMC-Na 0.15 %,xanthan gum 0.05 %.The complex emulsifiers are sucrose 0.15 %,GMS 0.1 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第4期98-100,共3页
Food Research and Development
关键词
核桃
巴旦木
加工工艺
配方
稳定性
walnut
almond
technical process
formula
stablilization
