Study On The Processing Technology Of Compouded Beverages Of Walnut With Peanut Protein And Wolfberry Juice With Honeyed Shaddock Grains

The project isaim to study the processing technology of two different kinds of beverages,plant protein beverages and fruit-vegetable beverages.The methods of them can match a line of production equipment in factory,with the purpose ofmaximizing the highest utilization of production equipment.Therefore,this dissertation is mainly consisted of two sections described as follows:Section 1: The processing technology of compounded protein beverages with walnut and peanut milk.Inorder to obtain a smooth taste,mellow flavor,color attractive compounded protein beverages.In this work,the NaOH mass fraction of 0.2% in boiling hot water peeled the walnut for 1min,and 170 ? condition baked the peanut for 10 min,obtaining full flavor and peeled products.At the same time,the optimal technological conditions were optimized out through the single factor and orthogonal experiments,the mass fractions of various components in optimal combination were the following results: Xanthan gum(0.15%),CMC-Na(0.12%),sucrose ester(0.12%)Monoglyceride(0.12%).The stability of the product was good under the best combination factors.Moreover,when the product was homogenized twice at 75 ? and 40 MPa,and sterilizedin traditional hot water at 121 ?for 15 min,the compounded protein beverages were alsonice taste?rich nutritions and longer shelf life than before.Meanwhile,each quality indexs of compounded protein beverages met the standard for quality control of GB 16322-2003.Section 2: Study on the processing technology of wolfberry juice with honeyed shaddock fruit grainscompound beverages.The wolfberryis a kind of medicinal and edible plant,so It was necessary to use its functional performance to develop anew type of drink.In this work,the Guanxi honeyshaddock and Ningxia wolfberry were took as raw materials to study the processing technology of compound fleshy juice.The sensory evaluation of compound juice was took asquality measurement index.At the same time,the optimal technological conditions were optimized out through the single factor and orthogonal experiments.The mass fractions of various components of compound additivein optimal combination were the following results: CMC-Na(0.15%),Xanthan gum(0.10%),Agar(0.08%),Sodium alginate(0.15%).Similarly,the other factors were optimized and acquired the satisfying results,such as the mass fractions of honeyed shaddock fruit grains(10.0%),sucrose(9.0%),citric acid(0.10%),Ningxiawolfberry juice(9.0%).Meanwhile,the technological conditions of calcification on honeyed shaddock grains were determined and the experimental result showed that the CaCl2 mass faction of 0.3%aqueous solution at 30 ? toprocess fruit grainsfor 30 minutes.The established technological method produced the wolfberry juice with honeyed shaddock fruit grains compound beverages with nice taste?rich nutritions?significant function characteristics,and each quality indexs of compoundedprotein beverages met the standard for quality control of GB 19297-2003.