高脂高蛋白核桃芝麻乳生产工艺及稳定性研究

[目的]探索高脂高蛋白核桃芝麻乳生产的优化工艺.[方法]以核桃和芝麻为主要原料,对核桃芝麻总量＞20％的高脂高蛋白核桃芝麻乳生产工艺及稳定性进行研究.[结果]以感官品评为指标对打浆条件、添加比例进行研究,确定最佳工艺参数即：速冻低温水打浆及添加核桃21％、芝麻4％时,核桃芝麻乳白度最好、口感较佳且风味独特.以沉淀率、油脂析出率为指标,研究其稳定性,结果表明：采用2次均质（10 MPa和35 MPa）及复配稳定剂（0.3％单甘酯＋0.3％蔗糖酯＋0.2％黄原胶＋0.2％羧甲基纤维素钠＋0.2％琼脂）时,核桃芝麻乳的稳定性最佳.[结论]研究可为高脂高蛋白乳饮料的生产提供理论参考.

Production Process and Stability of High Fat and Protein Walnut Sesame Milk

[Objective] To explore optimization of production process of high fat and protein walnut sesame milk.[Methods] Using walnut and sesame as raw material,the production and stability of high-fat-and-protein walnut sesame milk which contains more than 20％ solid content was studied.[Results] The best color and flavor of sample could be obtained when beating with quick-freezing low-temperature water,and adding 21％ walnut with 4％ sesame.As for the stability,based on the indexes of centrifuge sedimentation rate and centrifuge suspending,high stability of walnut sesame milk can be produced when homogenizing twice （10 MPa and 35 MPa） and adding complex stabilizer （0.3 ％ GMS ＋ 0.3 ％ SE ＋ 0.2％ Xanthan gum ＋ 0.2％ CMC-Na ＋ 0.2％ Agar）.[Conclusion] This study is expected to provide theoretical reference for optimal production of high-fat-and-protein walnut sesame milk.