【摘要】 以巴旦杏为主要原料,研究了巴旦杏蛋白饮料的加工工艺,并着重研究了影响巴旦杏蛋白饮料稳定性的几个重要因素。确定了最佳的工艺参数:巴旦杏脱皮条件为90℃,1.5%氢氧化钠溶液浸泡5min;风味的最佳配比是蔗糖5%和脱脂奶粉4%;复合稳定剂的配比是:蔗糖酯为0.10%、单甘酯为0.15%、黄原胶为0.05%、羧甲基纤维素钠为0.08%;均质温度为50℃、均质压力为40MPa、均质2次。制得的产品口感细腻爽口且稳定性好。更多还原

【Abstract】 In this paper, Amygdalus communis L. was used as raw material for preparation of Amygdalus communis L. protein beverage. The effects of influential factors on its stability were studied specially. The suitable peeling conditions for Amygdalus communis L. kernel were: temperature 90 ℃, NaOH concentration 1.5%, and peeling time 5min. The optimal sugar and defatted milk-powder contents were of 5% and 4%, respectively. The best formula of compound stabilizer was SE 0.10%, GMS 0.15%, xanthan 0.05%, and CMC-Na 0.08%. The best homogenizing temperature, pressure and times were 50 ℃, 40 MPa and twice. The achieved product had soft taste and good stability.更多还原