金针菇核桃乳饮料工艺的研究

研究了以金针菇、核桃仁为原料生产植物蛋白饮料的工艺过程,通过正交和配合对比实验, 确定了原料汁和乳化稳定剂的合理配比用量。结果表明,原汁含量为8%,金针菇与核桃乳液配比为1:1, 可溶性固形物含量为11%,pH为6.5-7.0,乳化稳定剂为SE 0.2%、GMS 0.05%、XG 0.05%、CMC-Na 0.2%复合,可得到风味良好和稳定性高的饮料。

Technological Process for Making a Drink with Materials of Day Lily Mushroom and Walnut Milk

A technological process with materials of vegetable protein of Day Lily Mushroom and Walnut Milk through comparing experiment in regular intercrossing and blending identifies the reasonable comparative quantity of raw juice and emulsified stabilizer. The result shows that the flavor of the drink is excellent, and stability is very good with contents in 8% raw juice, 1:1 the comparative quantity of Day Lily Mushroom, 11%the quantity of meltable solid, and PH is 6.5-7.0; in the emulsified stabilizer, SE is 0.2 %, GMS is 0.05 %, XG is 0.05 %, the mixture of CMC - Na is 0.2 %.