核桃仁复合饮料的研制  

Development of walnut kernel compound beverage

作　　者：张长峰[1] 高梦祥[1] 梁娟[1] 

机构地区：[1]f长江大学生命科学学院,荆州434025

出　　处：《食品科技》2008年第5期58-60,共3页Food Science and Technology

摘　　要：以核桃仁为主要原料,添加适量的荷叶浸提液、增稠剂、乳化剂及其他辅料,研制出核桃仁复合饮料。在实验中解决了核桃仁脱皮、护色、稳定等问题。结果表明:(1)去皮用3%煮沸的NaOH溶液处理核桃仁3～5 min;(2)护色用0.5%的NaCl和0.02%Na2SO3的混合液浸泡脱皮后的核桃仁3～4 h;(3)向核桃仁浆液中添加2.0 mL的荷叶浸提液,可以有效地提高产品的品质和延长其保质期;(4)去除苦味在0.4%β-环状糊精溶液中处理1.5 h;(5)饮料配方:5.5%蔗糖,0.4%吐温,0.06%单甘酯,0.3%CMC-Na,0.2%黄原胶,浆液适量。Taking the walnut kernel as the main raw material, adding fitting extraction solution of the lotus leaf, thickening agent, emulsifier and other accessorial material, walnut kernel compound beverage was development. In this experiment, decrustation, color-protection and stabilization of walnut kernel compound beverage were solved. The results indicated that： （1） Decrustation by 3% boiling NaOH solution with 3-5 min; （2） Color-protection by 0.5% NaCl and 0.02% Na2SO3 mixture solution with 3-4 h; （3） Adding 2.0 mL extraction solution of the lotus leaf to walnut kernel, the quality and storage time of the product may be effectively enhanced; （4） bitter taste wiped off with 0.4% beta-ring-like dextrinsolution with 1.5 h; （4） Compound beverage formula： 5.5% sucrose, 0.4% Twain, 0.06% Glycerin Stearate, 0.3% CMC-Na, 0.2% Xan thic and fitting amount serosity of the walnut kernel.

关 键 词：核桃仁 荷叶浸提液 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]