【摘要】 [目的]研究榛子果奶的配方及稳定性。[方法]以榛子仁汁、原奶为主要原料,白砂糖、榛子壳棕色素为辅料,通过单因素试验与正交试验优化果奶的配方,同时对榛子果奶的稳定性进行研究。[结果]试验表明,100 g榛子果奶中各成分的最佳添加量为:榛子仁汁6.5 g、原奶45.0 g、白砂糖6.0 g、榛子壳棕色素0.2 g、水42.3 g。在榛子果奶中添加蔗糖脂肪酸酯0.2%、单甘脂0.2%、羧甲基纤维素钠0.2%、黄原胶0.025%、卡拉胶0.05%,具有最佳的稳定效果。[结论]研究可为榛子的产业化开发利用提供可行的工艺及配方参考。更多还原

【Abstract】 [Objective]The formula and stability of the hazelnut milk were researched. [Method]The optimization formula of the milk using hazelnut juice and raw milk as main material,sucrose and brown pigments of hazelnut shells as auxiliary material was studied by single-factor experiments and orthogonal experiments and the stability of the hazelnut milk was studied. [Result]The results indicated that the best formula was hazelnut juice 6. 5 g,raw milk 45. 0 g,sucrose 6. 0 g,brown pigments of hazelnut shells 0. 2 g,water 42. 3 g. The complex stabilizers of sucrose fatty acid ester 0. 2%,monoglyceride 0. 2%,CMC-Na 0. 2%,xanthan gum 0. 025%,carrageenan 0. 05% worked well. [Conclusion] The results provided feasible process and formula for the exploitation of the hazelnut.更多还原