核桃花生乳饮料的加工工艺探讨  

Study on processing technology of walnut peanut emulsion beverage

作　　者：陈政 

机构地区：[1]椰树集团有限公司,海口570102

出　　处：《食品科技》2007年第6期194-197,共4页Food Science and Technology

摘　　要：以花生、核桃为主要原料,探讨了核桃花生乳饮料的生产工艺,最终确定出花生仁、核桃仁处理方式、杀菌工艺及含最佳稳定效果的复合稳定剂配比为:花生20%、核桃10%、白砂糖7%,稳定剂∶微晶纤维素0.15%+黄原胶0.04%。The processing technology of walnut-peanut milk was probed in this paper. The suitable technical parameter including pretreatment of peanut and walnut, sterilization and stability condition of product were chosen. Optimal formula was： peanut（20%）＋walnut（10%）＋white granulated sugar（7%）＋ microcrystalline（0.15%）＋ xanthan gum（0.04%）.

关 键 词：花生 核桃 饮料 研磨 稳定剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]