CAJ | 학술논문

以甜杏仁为主要原料，研究甜杏仁蛋白饮料的制作工艺，并着重研究影响甜杏仁蛋白饮料稳定性的几个重要因素。确定饮料最佳的工艺参数：风味的配比是蔗糖6％，脱脂奶粉4％；复合稳定剂的最佳配比是黄原胶0.05％，羧甲基纤维素钠0.06％，蔗糖酯0.15％，单甘酯0.15％；最佳均质条件是均质温度60℃，均质压力35 MPa，二次均质。制得的产品口感细腻且稳定性好。
이첨행인위주요원료，연구첨행인단백음료적제작공예，병착중연구영향첨행인단백음료은정성적궤개중요인소。학정음료최가적공예삼수：풍미적배비시자당6％，탈지내분4％；복합은정제적최가배비시황원효0.05％，최갑기섬유소납0.06％，자당지0.15％，단감지0.15％；최가균질조건시균질온도60℃，균질압력35 MPa，이차균질。제득적산품구감세니차은정성호。
In this paper, sweet almond is used as raw material to study on the processing technique of sweet almond protein beverage. The study of influencing factors on its stability is emphasized specially. The suitable technical parameters are chosen:the optimal formula is sugar 6% and defatted milk-powder 4%; xanthan 0.05%, CMC-Na 0.06%, SE 0.15%, GMS 0.15%; homogenizing under 60℃, 35 MPa twice. The product has soft taste and good stability.