摘要
采用河南新郑大枣和杏仁为主要原料,研究了大枣、杏仁复合植物蛋白饮料的加工工艺。结果表明:该饮料的最佳配方为:大枣汁:杏仁浆=3:1、pH4.05、复合乳化稳定剂(黄原胶:海藻酸钠=1:2,HLB=8)0.09%;最佳杀菌工艺参数为:杀菌温度100℃、杀菌时间20min。
With jujube growing in Xinzheng,Henan and almond as the main raw materials,the processing technology for a compound vegetable protein beverage of jujube and almond was studied.The results showed the optimal formula of the beverage as jujube juice：almond juice = 3：1,pH 4.05 and mixed emulsion stabilizer（xanthan gum：sodium alginate = 1：2,HLB = 8）0.09%;and the optimum sterilization conditions as 100℃ and 20 min.
出处
《饮料工业》
2011年第1期24-26,共3页
Beverage Industry
基金
河南省教育厅自然科学研究计划项目(2009C550001)
关键词
大枣
杏仁
植物蛋白
饮料
jujube
almond
vegetable protein
beverage
