关键词: 核桃, 大豆, 蛋白饮料, 稳定性, 加工工艺

Abstract: This study aimed at developing a new nutritional walnut-soybean protein beverage with unique flavor. Single factor experiments and orthogonal array design were adopted to optimize the processing technology and formulation of the beverage. Processing condition under a grinding temperature of 75 ℃ and pH 8 yielded the highest protein content. The optimum composite emulsifier ratio for monoglyceride and sucrose ester was 1:2 and the optimum emulsifier concentration was 0.1% (m/m). The optimum composite stabilizer was composed of sodium carboxy methyl cellulose (CMC-Na), carrageenan, and xanthan gum with a ratio of 1:2:1 and the optimum composite stabilizer concentration was 0.2% (m/m). Under these conditions, the product obtained showed good taste and excellent stability.

Key words: walnut, soybean, protein beverage, stability, processing technology