水代法核桃油副产物制备核桃乳的工艺研究
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摘要
以水代法核桃油副产物为原料制备核桃乳,考察pH、离子强度以及稳定剂羧甲基纤维素和果胶的添加量对核桃乳稳定性的影响。在单因素试验的基础上,通过正交试验对制备核桃乳的工艺条件进行优化。结果表明,制备核桃乳的最佳工艺条件为:pH 7,离子强度0. 6 mol/L,羧甲基纤维素添加量0. 3%,果胶添加量0. 1%。在最佳工艺条件下,核桃乳稳定性为97. 25%。
With the byproduct of walnut oil extracted by aqueous extraction method as raw material,the walnut milk was prepared.The effects of pH,ionic strength and the dosages of stabilizer carboxymethyl cellulose and pectin on the stability of walnut milk were investigated.The process conditions for preparing walnut milk were optimized by orthogonal experiment based on single factor experiment.The results showed that the optimal preparation conditions were obtained as follows:pH 7,ionic strength 0.6 mol/L,dosage of carboxymethyl cellulose 0.3% and dosage of pectin 0.1%.Under the optimal conditions,the stability of the walnut milk reached 97.25%.
With the byproduct of walnut oil extracted by aqueous extraction method as raw material,the walnut milk was prepared.The effects of pH,ionic strength and the dosages of stabilizer carboxymethyl cellulose and pectin on the stability of walnut milk were investigated.The process conditions for preparing walnut milk were optimized by orthogonal experiment based on single factor experiment.The results showed that the optimal preparation conditions were obtained as follows:pH 7,ionic strength 0.6 mol/L,dosage of carboxymethyl cellulose 0.3% and dosage of pectin 0.1%.Under the optimal conditions,the stability of the walnut milk reached 97.25%.
引文
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[3]黄黎慧,黄群,孙术国,等.核桃的营养保健功能与开发利用[J].粮食科技与经济,2009,34(4):48-50.
[4]郭兴峰,陈计峦,林燕,等.热榨和冷榨核桃饼粕中蛋白质提取及其性质研究[J].农业工程学报,2012,28(18):287-292.
[5]王晗琦,关未萌,王帅,等.热加工处理对核桃氧化及功能成分稳定性的影响[J].中国食品学报,2016(10):66-72.
[6]陈树俊,刘亚斌,张海英,等.核桃仁去皮方法的对比研究[J].食品工程,2009(4):30-33.
[7]章绍兵,王建国,房健,等.水酶法同时提取浓香花生油和水解蛋白质的研究[J].河南工业大学学报(自然科学版),2009,30(5):9-12.
[8]郑瑞生.花生乳饮料稳定性的研究进展[J].食品工业科技,2009(6):375-379.
[9]刘淼.核桃仁水剂法取油工艺及核桃乳的研究[D].江苏无锡:江南大学,2004.
[10]陈树俊,刘亚斌,张海英,等.核桃乳饮料制备及核桃油同步提取工艺[J].食品科学,2012,33(2):102-106.
[11]曹永庆.核桃乳饮料加工工艺[J].农村新技术:加工版,2011(8):47.
[12]齐西婷.水代法提取核桃油及蛋白粕特性与应用研究[D].陕西杨凌:西北农林科技大学,2009.
[13]吴金鋆.复合全豆植物蛋白饮料的稳定性及流变特性研究[D].广州:华南理工大学,2010.
[14]刘福林,杨文侠,李应彪,等.植物蛋白饮料稳定性的探讨[J].饮料工业,1999(1):39-41.
[15]欧阳韶晖,李春娟,罗勤贵.水代法提取核桃油后蛋白粕溶解乳化特性研究[J].中国粮油学报,2008,23(2):99-101.
[16]梁郎都.食品添加剂在饮料中的应用[M].北京:中国轻工业出版社,2005.
[17]李彬,张向东.添加剂对核桃乳的稳定效果研究[J].商洛师范专科学校学报,2005,19(2):40-42,121.