Research On Processing Technology Of Yam And Walnut Milk

Yam and walnuts both were in a higher yield in China each year. Yam has been regular visitors on the table as a medicinal and edible herb whose medical care lies in hypoglycemic, antioxidant, immune regulation and anti-tumor. Walnut is a widely popular,casual and healthy food which is used to strengthen human body, fight against cancers, improve brain intellects and lower cholesterol and etc. Hence, the study on the compound drinks of yam or walnut is increasing from year to year. The new product came into the world continuously in the past days. However, the compound drink of yam with walnut has been never touched yet until now. It is necessary to make corresponding research on that to enhance the added value and enrich processed products as food especially to meet the increasingly growing consumers’ demands.The paper takes yam as main raw material with walnuts as auxiliary materials to study and explore processing procedures of the compound juice of yam with walnut milk. The main focus lies in the elements to influence color protection, additive amount of emulsifier and stabilizer were researched,homogeneous conditions and so on. The result is to gain the optimal processing plan and make quality evaluation.The paper finally get the results as follows:1.The thesis identifies the superior action of Color protection conditions: NaCl concentration of 1.2%, citric acid concentration as 0.9%, VC concentration of 0.6%, the absorption value of PPO---0.78.2.The skim condition of walnut kernel are as follows:extraction pressure:30MPa;the extraction temperature:45℃;CO2 flow: 20L/h; extraction time:120min; the oil content of raw material: 5% below.3.The paper identifies the added amounts of multiply stability factor:the dosage of molecular distillation monoglyceride as 0.28%, the dosage of sucrose fatty acid ester as 0.18%, the dosage of xanthan gum of 0.18%, the dosage of sodium alginate as 1.8%. Composite emulsion stabilizer HLB value: 7.83, centrifugal sedimentation rate: 1.49%.4.Recipe: the addition dosage of yam with walnut juice as 72%, 2.2% of compound additive dosage, 7 percent of white sugar and the rest is water.5. Identify the processing procedure of milk juice of yam with walnut and further better it. 6. Find that it completely meets the national and local beverage standards through the quality evaluation.