Studies On Processing Technology Of The Acidic Jujube-pinenut Compound Protein Beverage

Jujube and pinenut are traditional nutrition food in our country and they are two large kinds of food resources. Acidic jujube-pinenut compound protein beverage, made of jujube and pinenut, is a sort of compound vegetable protein beverage. The processing technology and producing technology have been studied in the paper and the main results are listed as follows:1. Test results show that baking can get good quality for rinding of pinenuts and the baking conditions are 40℃ for 3 hours, the loaded amounts are 10 kg/m2 for baking.2. The optimum technology conditions for pinenut grinding is the ration of 1 (pinenut):17(water) at 50℃ and grinding for two times.3. Enzyme-Protamex?is used for enzymolysis of pinenut slurry under the choosen conditions:Protamex?concentration 6%, pH 17.0 of the slurry and 30℃ for 1 hour.4. Jujube extraction is conducted as follows: jujube shivered temperately is mixed with water of 10 times quantities and 0.50%o Pectinex Smash at 50℃ for 6 hours, then filtered with sieve of 200 meshes, added 0.20‰ Pectenex 5XL at 45℃ for 4 hours to get clarification. The clarified jujube juice is used for processing.5. The optimum making-up prescription of the beverage is that: pinenut slurry 60%, jujube juice 30%, sugar 3.30%, albumen candy 0.20‰ and citrate 0.33%.6. The optimum quantity of emulsifier and stabilizer is that: PGA content of 0.40%.7. The operating technology of acidic jujube-pinenut compound proteinbeverage is contracted in order to keep confidential.8. The optimum condition of homolysis is that: pressure 40 MPa at 60癈 and homolysising for two times.9. The optimum condition of sterilizing is that: 100# for 15 minutes.10. The optimum antioxidant is that: compound of the extracted Ginkgo Biloba L. tea 0.030% and PG 0.030%.