CAJ | 학술논문

对影响核桃乳饮料生产的几个主要环节进行研究，结果表明，最佳复合乳化稳定剂添加量为蔗糖脂肪酸酯2.0 g/kg，单硬酯酸甘油酯2.0 g/kg，羧甲基纤维素钠1.0 g/kg，黄原胶2.0 g/kg；全脂核桃乳宜采用2次均质工艺，均质压力为30 MPa，均质温度为50℃；最佳杀菌条件为121℃，杀菌20 min。在上述条件下，制备全脂核桃乳饮料蛋白质沉淀少、脂肪上浮少产品性状稳定。
대영향핵도유음료생산적궤개주요배절진행연구，결과표명，최가복합유화은정제첨가량위자당지방산지2.0 g/kg，단경지산감유지2.0 g/kg，최갑기섬유소납1.0 g/kg，황원효2.0 g/kg；전지핵도유의채용2차균질공예，균질압력위30 MPa，균질온도위50℃；최가살균조건위121℃，살균20 min。재상술조건하，제비전지핵도유음료단백질침정소、지방상부소산품성상은정。
The key technical conditions of whole walnut milk have been studied. The results show that the optimum fomula of emulsifier is SE 2.0 g/kg, GMS 2.0 g/kg, CMC-Na 1.0 g/kg, XG 2.0 g/kg; And when homogenizing twice under pressures of 30 MPa at 50 ℃, the walnut milk has greatest stability; the best condition of sterilization is 20 min at 121 ℃. According to the conditions depicted above, the qualified whole walnut milk with less protein precipitation and less fat float is prepared.