鲜核桃乳生产工艺研究

[目的]研究鲜核桃乳的加工工艺,探讨鲜核桃的加工可行性,开辟核桃资源的利用新途径.[方法]通过设置单因子比较试验和正交试验设计,比较不同工艺条件对鲜核桃乳产品质量的影响.[结果]鲜核桃乳关键技术工艺参数为:鲜核桃仁脱膜处理:脱壳后的核桃仁在温度为95℃,浓度为1.0;的氢氧化钠溶液中浸泡10 min;料液护色处理:磨浆后,核桃乳中加入0.2;的磷酸氢二钠,0.2;的柠檬酸和1.0;的VC;第二次均质前加入复合乳化剂,复合乳化剂最佳比例为0.2;单甘脂 +0.2;蔗糖酯.[结论]以干、鲜核桃为原料生产核桃乳,在工艺上有很大不同,鲜核桃可以生产出感官质量和营养质量俱佳的核桃乳新产品.

Study on the Processing Technology of Wet-walnut Milk

【Objective and Method】Single factor experient and orthogonal experient was designed and the effect of quality of Wet-walnut milk was studied with diferent technology condition.The aim of the article was studying the processing technology of Wet-walnut milk and dicussing the processing feasibility of Wetwalnut,and empoldering the new way of utilization of walnut resource.【Result】The results showed that the key parameters of processing technology was as follow: 1) Removing membrance treatment: Concentration of sodium hydromide was 1.0%,Soking temperature was 95 ℃,Soking time was 10 min.2) Browning-resisiting treatment : Sodium hydromide was 0.2%,Citric was 0.2%,Vitamin C was 1.0%.3)Adding the compound emulsification.The best apportion of compound emulsification was as follow : GMS was 0.2%,SE was 0.2%.【Conclusion】There were very different between the technoglogy of Wet-walnut milk and dry-walnut milk.