浓缩杏仁乳制备及其稳定性技术研究  

The preparation of concentrated almond milk and the study on its stability technology

作　　者：李通[1] 柳珊[1] 刘贺[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2014年第11期198-201,共4页Science and Technology of Food Industry

摘　　要：以脱脂杏仁粕为原料制备浓缩杏仁乳,分析了不同料液比下原料转化率、蛋白得率、水提取物黏度,以及热处理温度和均质操作对浓缩杏仁乳稳定性的影响,确定了浓缩杏仁乳制备工艺参数：料液比1∶9冷水制浆,热处理温度不超过70℃,均质温度50~60℃,均质压力20MPa。该工艺提高了杏仁乳的浓缩倍率、改善了产品的流动性。Concentrated almond milk was made from defatted almond meal.The effects of conversion rate, protein yield ,the viscosity of water extract, as well as the heating temperature and homogeneity conditions on the stability of the almond milk under different solid-liquid ratio were anaLysed.The processing conditions were decided： ground with cold water at the water to raw material ratio of 9： 1.The heating temperature was lower than 70℃.The homogenization were operated at 20MPa,50~60℃.This process increases the concentration ratio of almond milk, and improves the liquidity of the product.

关 键 词：杏仁乳 浓缩乳 黏度 稳定性 工艺参数 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]