| 冯红霞，马立志，岑顺友，等.水代法核桃油副产物制备核桃乳的工艺研究[J].中国油脂,2019,44(6):.[FENG Hongxia, MA Lizhi, CEN Shunyou，etc.Preparation technology of walnut milk from the byproduct of walnut oil extracted by aqueous extraction method[J].China Oils and Fats,2019,44(6):.] |
| 水代法核桃油副产物制备核桃乳的工艺研究 |
| Preparation technology of walnut milk from the byproduct of walnut oil extracted by aqueous extraction method |
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| DOI： |
| 中文关键词: 核桃乳 水代法 pH 离子强度 稳定剂 稳定性 |
| 英文关键词:walnut milk aqueous extraction pH ionic strength stabilizer stability |
| 基金项目: |
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| 中文摘要: |
| 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%。 |
| 英文摘要: |
| 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%. |
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