【摘要】 在１２０℃条件下，对元宝枫种仁约烘烤２５ｍｉｎ，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０．５ｇ／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１００ｇ／Ｌ，蛋白质含量大于８．０ｇ／Ｌ．更多还原

【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.更多还原