咖啡核桃乳饮料的配方研究  

Research on the Technology for the Production of Coffee Walnut Milk Beverage

作　　者：李晓波[1] 

机构地区：[1]内蒙古乌兰察布职业学院马铃薯工程系,内蒙古乌兰察布012000

出　　处：《食品研究与开发》2015年第2期73-77,共5页Food Research and Development

摘　　要：对咖啡核桃乳饮料的生产工艺进行研究,通过单因素及正交试验法对影响产品品质的因素进行探讨,确定了咖啡核桃乳饮料的最佳工艺配方为乳粉14%,核桃浆10%,咖啡6%,柠檬酸0.1%,最佳稳定剂的配比为乳化剂0.20%,黄原胶0.06%,羧甲基纤维素钠(CMC)0.20%,藻酸丙二醇酯(PGA)0.1%。In this paper, the production process of Coffee walnut milk beverage was studied, through the single factor and orthogonal tests, influence factors on the product quality were discussed. The optimal formula of coffee walnut milk beverage was milk powder 14%, walnut pulp 10%, Coffee 6%, citric acid 0.1%, the best stabilizer ratio of emulsifier 0.20%, xanthan gum 0.06%, Carboxymethylcellulose sodium （CMC ）0.20%, Propylene glycol alginate（PGA）0.1%.

关 键 词：咖啡 核桃 乳饮料 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]