| The walnut butter and milk powder were used as raw materials for producing walnut milk compound protein beverage.Determined by taste evaluation,the basic formula of the products was adding 2.5% of walnut sauce,2% of whole milk powder,and 7% of sugar.The research had tested the parameters of homogenization and sterilization by using centrifugal sedimentation rate,transmission rate and sensory evaluation as criteria.The results indicated the optimal parameters for homogeneous were 70 ?,40 MPa and twice homogenizing.According to the microbial test box of sensory evaluation,the walnut milk beverage was sterile and stable at 121 ? for 20 mins.This research studies the effect of emulsifiers including monoglyceride,polyglycerol ester,sucrose ester SE-11(import),sucrose ester SE-11(domestic)and sodium stearoyl lactylate on the products' emulsification.Through sensory evaluation,monoglyceride,polyglycerol ester and sucrose ester SE-11(import)had better emulsification,and the best compound emulsifier was 0.16% of monoglyceride and 0.04% of sucrose ester.This research also studied the influence of thickeners including microcrystalline cellulose,carrageenan,sodium carboxymethyl cellulose,xanthan gum,gellan gum,guar gum and sodium alginate on the stability of walnut milk beverage.The most suitable amount of thickener in products was determined by monomer experiment.Then by orthogonal experiment,the composite thickening agent was determined according to the product viscosity,R value and sensory evaluation index.The best composition was adding 0.14% of microcrystalline cellulose and 0.01% of sodium carboxymethyl cellulose.This research also studied the effect of salts of sodium tripolyphosphate,sodium pyrophosphate,six partial sodium phosphate and sodium citrate on the stability of product.Using the product viscosity,pH value,centrifugal sedimentation rate and R value as indicators,sodium tripolyphosphate was identified to be the most suitable for the product,with dosage of 0.06%. |
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