核桃红枣复合饮料加工工艺的研究

以核桃、红枣为主要原料,研究核桃红枣复合饮料的加工工艺。结果表明:核桃仁烘烤的最佳工艺条件为110℃温度烘烤20 min;核桃仁适宜打浆温度为80℃;核桃红枣复合饮料的最佳配方为:核桃浆添加量20%,红枣汁添加量20%,蜂蜜添加量8%,pH为6.5~7.0;最佳稳定剂配方为:卡拉胶0.07%、羧甲基纤维素钠0.07%、黄原胶0.08%和单硬脂酸甘油酯0.25%。制得的核桃红枣复合型保健饮料风味独特,口味柔和纯正,组织状态良好,营养丰富,具有广阔的市场前景。

Study on Processing Technology of Walnut-Jujube Compound Beverage

Taking walnut and jujube as the main raw materials, the processing technology of walnut and jujube compound beverage was studied. The results showed that, the best technological conditions of walnut baking was at temperature of 110 ℃ for 20 min, the suitable pulping temperature of walnut was 80 ℃, the optimum formula of walnut and jujube compound beverage was as follows： walnut slurry 20%, jujube juice 20%, honey 8%, and pH was 6.5-7.0, the optimum formula of stabilizer was as follows： carrageenan 0.07%, sodium carboxymethyl cellulose 0.07%, xanthan gum 0.08%, and glycerin monostearate 0.25%. The obtained walnut and jujube compound beverage had unique flavor, soft and pure taste, good organization, rich nutrition, and a broad market prospect.