榛子乳饮料加工工艺及其稳定性研究  

STUDY ON THE PROCESSING TECHNOLOGY AND STABILITY OF HAZELNUT MILK BEVERAGE

作　　者：李延辉[1] 郑凤荣[1] 牛长鑫[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林市132109

出　　处：《食品研究与开发》2009年第7期103-106,共4页Food Research and Development

摘　　要：研究以榛子为主要原料的植物蛋白饮料的加工工艺及其稳定性。着重对CMC、卡拉胶、黄原胶等单一稳定剂,单甘脂、蔗糖脂、吐温80等乳化剂及乳化稳定剂在榛子乳饮料中的稳定效果进行研究。试验表明,在榛子乳饮料中0.08%卡拉胶、0.08%瓜尔豆胶、0.1%蔗糖脂,0.15%复合稳定剂效果最佳;70℃、35MPa的条件均质有较好的效果;采用121℃、20min的高温高压杀菌。To studied on the vegetable protein beverage processing technology and its stability with hazelnuts as the main raw materials. The stability of the hazelnut milk drink was studied as using CMC, carrageenan, xanthan gum, and Tween 80. The experiments showed that the best results of stability was that the carrageenan 0.08 percent, guar gum 0.08 percent, sucrose fatty acid ester 0.1 percent as stabilizer; the optimum homogeneous conditions technological parameters was 70 ℃, 35 MPa; the best sterilizational condition was 121℃, 20 min of high temperature and high pressure.

关 键 词：榛子 植物蛋白 乳化稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]