全脂核桃粉制备工艺  

Preparation of Whole Fat Walnut Powder

作　　者：余函 刘松继 刘传菊[1] 汤尚文[1] 豁银强[1] YU Han;LIU Songji;LIU Chuanju;TANG Shangwen;HUO Yinqiang(Hubei University of Arts and Science,Xiangyang 441053)

机构地区：[1]湖北文理学院,襄阳441053

出　　处：《食品工业》2021年第10期64-67,共4页The Food Industry

基　　金：湖北省中央引导地方科技发展专项(2018ZYYD048)。

摘　　要：以核桃仁、麦芽糊精、豌豆蛋白、蔗糖、酪蛋白、乳化剂等作为原料,采用喷雾干燥法制备全脂核桃粉,最佳工艺为:去皮核桃仁经破碎、调配、剪切乳化、磨浆、高压均质和喷雾干燥制备全脂核桃粉;核桃仁︰麦芽糊精︰豌豆蛋白︰蔗糖︰酪蛋白︰乳化剂按36︰36︰18︰6︰2︰2质量比配制;采用蔗糖酯和单双酯复配至HLB值为10.5作为乳化剂;喷雾干燥进风温度180℃,出风温度80℃,流速20%,风量100%,料液比1︰3 (g/g)。结果表明制得的核桃粉质地均匀,溶解性良好,核桃味浓郁,口感较佳。Walnut, maltodextrin, pea protein, sucrose, casein and emulsifier were used as raw materials to prepare walnut powder by spray drying method. The best process was that the whole walnut powder was prepared by crushing, blending,shearing emulsification, grinding, high pressure homogenization and spray drying of peeled walnut;Walnut kernel︰maltodextrin︰pea protein︰sucrose︰casein︰emulsifier was 36︰36︰18︰6︰2︰2 mass ratio;Sucrose ester and monodiester were compounded to an HLB value of 10.5 as emulsifiers;The air inlet temperature of spray drying was 180 ℃;The air outlet temperature was 80 ℃;The flow rate was 20%;The air volume was 100%;The ratio of material to liquid was 1︰3(g/g).The results showed that the walnut powder was uniform in texture, good in solubility, rich in walnut flavor and good in taste.

关 键 词：核桃粉 喷雾干燥 乳化 

分 类 号：TS205[轻工技术与工程—食品科学]