Studies On Processing Technology Inlfuence Factors Of The Gujube’s Nutrition Function And Compound Protein Everage

With jujube and walnuts as the main raw material, the flavor of fresh red dates juice and rich nutrition of walnut milk flavor and nutrition complementary, development has a good flavor, nutritious compound plant protein drinks, for the industrialized production of red dates walnut compound protein beverage with science and technology parameters and theoretical basis. The specific research contents are:red dates dip mentioned in nutritional function evaluation, walnut peel, pulp, formula, stability of the beverage, homogenization, sterilization conditions selection. The results are as follows:1. The single factor experiments show that, Jujube extract and water ratio, extraction temperature, extraction time, Determined through orthogonal experiment, optimal process parameters for extraction:jujube dates was mixed with water of8times together and the mixture was incubated at80℃for90minutes. The process condition of the red dates juice soluble solids content of9.62%, for the color red, natural flavor, strong jujube flavor.2. The experiments show that, red dates juice has a certain blood, reducing blood lipid and high fat diet induced atherosclerosis have a certain effect.3. The experiments indicate that can not be completely removed. The skin of Walnut kernel can be easily removed with8g/L boiling NaOH solution under70degrees for6minutes.4. Single factor experiment shows, walnut grinding paste and water content, grinding time, grinding temperature. Determined through orthogonal experiment, the optimum technology parameters for almond milling is water12times, milling for40minutes at60℃5. Through the three levels of three factors orthogonal test, to determine the red dates, walnut compound protein beverage the optimum formula was:jujube juice and walnut milk volume ratio of1:1,10%sucrose,0.1%compound emulsifier.6. The optimum quantity of stabilizer is that:PGA0.1%, reduetion0.15%and sodium alginate0.05%.7. The optimum condition of homogenizing for Jujube and walnut compound protein beverage Is that:homogenizing at55℃for6minutes under the Pressure of35MPa.8. The optimum condition of sterilizing for Jujube and walnut compound protein beverage is that:100℃for15minutes. 9. Jujube and walnut compound Protein beverage have soluble solid22.05%, Protein1.58%, pH4.1, total sugar10.28%.