核桃刺梨饮料工艺及配方研究

摘要

The study aimed to explore technology and formula of walnutroxburgh rose beverage.[Method] With walnut and roxburgh rose as the main raw material,technology and formula of walnut-roxburgh rose beverage was study by orthogonal test.In addition,effects of emulsion stabilizers were investigated.[Result]The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40％.The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24％ walnut milk,16％ cili juice and 12％ sugar,with pH of 4.0.The product with stable organization state,pleasant sweetness and sourness may be prepared.[Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.%[目的]探讨核桃刺梨饮料的配方及生产工艺.[方法]以核桃、刺梨为主要原料,采用正交设计法对核桃刺梨饮料的生产工艺和配方进行了研究,并对乳化稳定剂的乳化稳定效果进行了考察.[结果]复合乳化稳定剂用量0.40％可以达到较好的乳化稳定效果.正交试验结果显示,核桃刺梨饮料最佳配方为:核桃乳用量24％,刺梨汁用量16％,pH 4.0,白砂糖用量12％,所得产品组织状态稳定,酸甜爽口.[结论]该研究为核桃刺梨饮料的生产奠定了基础.