巴氏生榨核桃牛奶复合蛋白饮料的研制  

Preparation of Compound Protein Beverage with Fresh Walnuts and Milk through Pasteurization

作　　者：石丹 马利云 刘敏贤 

机构地区：[1]西安银桥乳业(集团)有限公司,陕西西安710000

出　　处：《饮料工业》2016年第5期12-15,28,共5页Beverage Industry

摘　　要：选用当季成熟、均匀新鲜的青皮核桃为原料,对新鲜核桃经过一系列工艺进行处理磨浆,得到生榨核桃浆。将生榨核桃浆与鲜牛乳结合,选用微晶纤维素、单,双甘油脂肪酸酯、黄原胶、卡拉胶、三聚磷酸钠、六偏磷酸钠作为复合稳定剂,利用巴氏杀菌制成复合蛋白饮料。通过感官评鉴最终确定生榨核桃浆过滤要求为500目,均质压力为25MPa。在该条件下得到的终产品蛋白含量≥1.0%,脂肪含量≥1.8%,具有新鲜核桃特有的清新风味,牛奶的奶香味,口感适宜。Taking seasonal mature,uniform and fresh husk walnuts as the raw material,raw walnut paste was？obtained by a series of processes to pulp. Then it was ？ combined with fresh milk,and the compound stabilizer was chosen,which includes microcrystalline, single and double glycerol fatty acid ester, xanthan gum, carrageenan, sodium tripolyphosphate,sodium hexametaphosphate. Then protein beverage was produced through pasteurization. Using the sensory evaluation,it was determined that the filtration requirement was 500 mesh and homogeneous pressure was25 MPa. In this condition,the protein content of the final product was more than 1.0%,and fat was more than 1.8%,which gave？the final product a fresh flavor of walnut and milk with favorable taste.

关 键 词：青皮核桃 鲜牛乳 巴氏杀菌 感官评鉴 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]