杏仁乳工艺参数优化  

Optimizing Technology Parameters of Almond Milk

作　　者：权美平[1,2] 

机构地区：[1]渭南师范学院化学与生命科学学院,陕西渭南714000 [2] 渭南师范学院多河流湿地重点实验室,陕西渭南714000

出　　处：《食品研究与开发》2013年第24期110-112,共3页Food Research and Development

基　　金：陕西省2013年军民融合研究基因项目(13JMR21)

摘　　要：以苦杏仁为原料,经过脱皮、去苦、乳化和灭菌等主要工艺步骤获得杏仁乳生产最佳技术参数。结果表明,苦杏仁的脱皮最佳参数0.9%NaOH,时间5 min^6 min;去苦最佳参数1.0%柠檬酸,温度40℃,时间30 h;乳化作用的最佳参数:蔗糖酯/PGFE为1∶1,添加量为0.10%;灭菌最佳参数121℃,10 min。Taking bitter almond as raw material, the optimum parameters were obtained by main technology including the followings (peeling off the skin, debittering process. emulsification operation and sterilization). The results showed that:The optimum parameters of peeling off the skin were 0.9%NaOH, time5 min-6 min;the parameters of debittering process were 1.0 % citric acid, temperature 40 ℃, time 30 h; the parameters of emulsification were sucrose ester/PGFE 1∶1 by 0.10%addition. and the parameters of sterilization were 121℃,10 min.

关 键 词：杏仁 杏仁乳 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]