Acidic Dates Walnut Milk Processing

Acid jujube walnut milk (AJWM) made of jujube and walnut is acompond vegetable protein beverage. This test studies procossing technology and theproducing technology. The results state that:(1) Preparation of walnut milk: walnut is soaked with solution of NaOH 7% for 3minutes at the temperature of l00℃,removed the peal, then washed with water, thenbleached with solution of HCl0.36% for 10 minutes, cleared with water and grindedafter being soaked with addition 6 times water for 90 minutes at the temperature of50℃, then filtered. In this way the walnut milk can be got.(2) Preparation of jujube juice: After addition 10 times water to jujube soakingfor 10 hour at the temperature of 60℃, filtering with four layers of gauze. Anothertime is done after adding solution of pectolase 0.1% in it, two hours later. Then jujubejuice can be got.(3) The optimum making-up phescription is that : walnut milk 25%, jujube juice40%, lemony acid 0.22% canesugar 8%.(4) The optimum quantity of emulsifier and stabilizer is that: Gly-cerinMonostearate 0.08%, sarcrose Ester 0.12%; reduetion 0.04%, CMC0.3%; PGA 0.1%;Then adding the emulsifiers and stabilizers into AJWM while stirring them violentlyAdjusting the pH3.9.(5) The optimum condition of homolysis is: Pressure 20 MPa, temperature 60℃twlce.(6) The optimum condition of sterilizing is that: 100℃, 15 minutes...