Study on Production Technology of Sugar-free Walnut Milk Beverage

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 718-720.

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Study on Production Technology of Sugar-free Walnut Milk Beverage

SU Jing, CHEN Shu-Jun, ZHANG Hai-Ying, HENG Yu-Wei, LIU Ya-Bin

1.School of Life Science and Technology,Shanxi University,Taiyuan 030006,China; 2.Shanxi Food Industrial Research Institute,Taiyuan 030024,China

Online:2008-10-15 Published:2011-12-08

Abstract

Abstract: The primary aim of this study was to make a nutritious and healthy drink from organic walnut kernel and xylitol etc by the method of scientific blending. The parameters of processing technique were determined through single factor and orthogonal tests. The results showed that the color and flavor of walnut kernel are improved significantly by boiling for 1 min with 1% NaOH and 0.3% peeling agent solution,and then hot-grinding (85℃). After blending,pouring and sterilization,the walnut milk beverage product with stable tissue state is obtained.

Key words: milk beverage, sugar-free, xylitol, peeling, orthogonal test

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Study on Production Technology of Sugar-free Walnut Milk Beverage

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