带种皮核桃乳饮料的研制  

Study on the Walnut Milk Beverage with Endotesta

作　　者：张文静[1] 魏琳 袁唯[1] ZHANG Wenjing;WEI Lin;YUAN Wei(College of Food Science and Technology,Yunnan Agricultural University（Kunming 650201)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《食品工业》2018年第7期50-54,共5页The Food Industry

基　　金：核桃系列产品加工技术研究与应用(KX140962)

摘　　要：核桃内种皮富含丰富的营养成分。试验以带种皮核桃为原料,在单因素试验的基础上,利用正交试验设计对稳定剂的添加量及乳化剂的配比进行优化,并对产品品质进行检测。结果表明:产品的最佳配方为核桃仁与水的比例1︰15;白砂糖的添加量6%;乳化剂单硬脂酸甘油酯和大豆卵磷脂的配比4︰6,添加量0.8%;黄原胶添加量0.1%;CMC-Na添加量0.15%;β-环糊精添加量0.2%。所研制的产品组织状态均匀一致,颜色纯正,核桃香味浓郁,稳定性良好,口感细腻,营养成分丰富,其中蛋白质含量1.51%、脂肪含量2.23%、可溶性固形物14%,为带种皮核桃乳饮料的利用提供理论基础。Endotesta with Walnut it has high nutritional value. The test was made of walnut with endotesta, on the basis of single factor test, the addition of stabilizer and the ratio of emulsifier were optimized by orthogonal test design, and inspect the product quality. The results showed that the ratio of walnut meat to water was 1︰15; The amount of white granulated sugar was 6%; The ratio of GMS and soybean lecithin was 4︰6, add up to 0.8%; XG was 0.1% added; CMC-Na was 0.15% added; The amount of β-CD was 0.2%; The product organization was in good condition, the color was pure, walnut aroma was rich, stability was good, taste smooth, the nutrient content was more abundant, protein content 1.51%, fat 2.23%, and the soluble solids were 14%. To provide a theoretical basis for walnut milk beverage with endotesta.

关 键 词：核桃 内种皮 饮料 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]