摘要
以甜杏仁为主要原料,研究甜杏仁蛋白饮料的制作工艺,并着重研究影响甜杏仁蛋白饮料稳定性的几个重要因素。确定饮料最佳的工艺参数:风味的配比是蔗糖6%,脱脂奶粉4%;复合稳定剂的最佳配比是黄原胶0.05%,羧甲基纤维素钠0.06%,蔗糖酯0.15%,单甘酯0.15%;最佳均质条件是均质温度60℃,均质压力35 MPa,二次均质。制得的产品口感细腻且稳定性好。
In this paper, sweet almond is used as raw material to study on the processing technique of sweet almond protein beverage. The study of influencing factors on its stability is emphasized specially. The suitable technical parameters are chosen：the optimal formula is sugar 6% and defatted milk-powder 4%; xanthan 0.05%, CMC-Na 0.06%, SE 0.15%, GMS 0.15%; homogenizing under 60℃, 35 MPa twice. The product has soft taste and good stability.
出处
《农产品加工（下）》
2014年第2期29-31,共3页
Farm Products Processing
关键词
甜杏仁
饮料
工艺优化
稳定性
sweet almond
beverage
processing technique optimize
stability
