针对核桃仁特有的营养组成,采用复合酶法处理核桃浆,通过离心去除部分核桃油,并对核桃乳饮料工艺条件进行探讨,确定生产流程及配方。结果表明,酶解条件为料液比1：0.35、果胶酶与纤维素酶以10：1进行复配,即果胶酶450U/g、纤维素酶添加量45U/g、55℃酶解90min、5000r/min离心20min,油脂得率为47.66%;饮料配方为蔗糖6%、柠檬酸0.1%、复合稳定剂0.2%、蜂蜜4%,可得到组织状态稳定的核桃乳饮料。%Walnut kernel has unique nutritional compositions.The composite enzymatic hydrolysis was used to treat walnut pulp and partial walnut oil was removed by centrifugation.The preparation process of walnut beverage was explored in this paper.The results showed that the optimal enzymatic hydrolysis conditions were material-liquid ratio of 1：0.35,pectinase addition amount of 450 U/g,cellulose addition amount of 45 U/g,enzymatic hydrolysis time of 90 min and hydrolysis temperature of 55 ℃.After centrifuging for 20 min at 5000 r/min,the extraction rate of walnut oil was 47.66%.The formula of walnut beverage was composed of 6% cane sugar,0.1% citric acid,0.2% composite stabilizer and 4% honey.
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