核桃山楂乳生产工艺研究

[目的]研究核桃山楂乳的生产工艺。[方法]以核桃和山楂为主要原料制作核桃山楂乳,对核桃仁的去皮条件、山楂的最佳浸提条件、饮料的真空脱气、均质工艺和超高温瞬间杀菌工艺进行分析。[结果]核桃仁的最适去皮条件为:70~80℃下用浓度为0.5%的NaOH溶液浸泡10~15 min。软化后加入0.003%的果胶酶和0.002%的液化酶,42~48℃下保持5 h,可促进山楂果实中可溶性固形物的溶出。真空度为-0.5~-0.6 MPa时,真空脱气的效果好。均质压力为(30±2)MPa时,可达到良好的均质乳化效果。根据产品的性质,试验确定了超高温瞬间杀菌的工艺参数为135℃5、s。[结论]采用该工艺生产的核桃山楂乳具有组织细腻、口感纯正等特点,且能常温保存12个月。

Study on Production Technology for the Milk with Walnut and Hawthorn

[Objective] The research was to study the production technology for the milk with walnut and hawthorn.[Method] The walnut and hawthorn were taken as main materials to make the milk with walnut and hawthorn.The peeling condition for walnut kernel and the optimum extraction condition for hawthorn,vacuum degassing for beverage,homogeneous technology and instant sterilization technology with superhigh temperature were analyzed.[Result] The optimum peeling condition for walnut kernel was that they were dipped in 0.5% NaOH solution at 70-80 ℃ for 10-15 min.After softening of hawthorn,it could promote the dissolution of soluble solids in hawthorn fruit by adding 0.003% pectinase and 0.002% liquefied enzyme and keeping at 42-48 ℃ for 5 h.When the vacuum degree was-0.5——0.6 MPa,the effect of vacuum degassing was good.When the homogeneous pressure was (30±2) MPa,the good homogeneous emulsification effect could be obtained.According to product property,the parameters of instant sterilization technology with superhigh temperature was determined to be 135 ℃ and 5 s in the test.[Conclusion] The milk with walnut and hawthorn produced by using this technology had characteristics of exquisite organization and nice taste etc.and this milk could be preserved for 12 months at normal temperature.