全脂核桃乳生产工艺的研究  

Studies on the Producing Technology of Whole Walnut Milk

作　　者：许效群[1] 刘喜文[1] 卢耀环[1] 

机构地区：[1]山西农业大学食品科学系,山西太谷030801

出　　处：《山西农业大学学报》2000年第3期265-268,共4页

摘　　要：对全脂核桃乳的生产工艺进行了探讨 ,对关键工序 :种皮的去除 ,稳定性因素的水平选择 ,加糖 ,加水量和PH值对质量的影响与水平选择等方面进行试验后 ,确定了切实可行的生产工艺和配方 ,成功地解决了全脂核桃乳的稳定性和感观质量问题。We researched on the producing technology of whole walnut milk in this paper,The method of removing seed coat,the stability factor,the quantity of sugar and water,and the effects of pH on the product's quality were studied And then suitable processing technology and the best formula were decided.The problems of the stability and the sense quality of walnut milk were also solved.

关 键 词：全脂核桃乳 工艺 配方 营养饮品 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS255.4[轻工技术与工程—食品科学与工程]