摘要
以花生和奶粉为主要原料,研究营养花生奶的水煮新工艺。通过单因素和综合分析方法确定合理的配方和适宜的工艺条件。结果表明:花生用量为6%,奶粉用量3%,同时加入0.35%的复合稳定剂,在72℃、25MPa压力下二次均质,在121℃下20min杀菌,产品具有最佳的感官品质和良好的口感,同时具有稳定性好的特点。55℃条件下恒温培养21d,脂肪析出少,产品无变质。
A new technology was developed of the nutritional peanut milk by water boiling. The reasonable prescription and processing conditions have been determined by single factor and comprehensive analysis. The results have shown： 6% peanut, 3% milk powder, and 0.35% the composite stabilizer, and the optimal temperature and pressure for homogeneous of the product were 72 ℃ and 25 MPa, moreover the operation process should be operated second. Then sterilizing at 121 ℃ for 20 min, made the product have better sensory quality, and good mouth feel, and stability. After 21 d holding at 55 ℃ the product have fewer fat precipitation and no segregation.
出处
《食品科技》
CAS
北大核心
2009年第3期89-91,共3页
Food Science and Technology
关键词
营养花生奶
水煮
复合稳定剂
nutritional peanut milk
water boiling
composite stabilizer
