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Preparation technology of walnut milk from the byproduct of walnut oil extracted by aqueous extraction method
  
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KeyWord:walnut milk  aqueous extraction  pH  ionic strength  stabilizer  stability
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FENG Hongxia, MA Lizhi, CEN Shunyou，etc  
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Abstract:
      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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