FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 793-796.

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Study on Processing Technology of "Angeleno" Plum-Almond Compound Protein Beverage

 MENG  Yu-Zhu, GU  Shu-Qin, LU  Da-Xin   

  1. 1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062, China; 2.Department of Food Science,Beijing University of Agriculture,Beijing 102206,China
  • Online:2008-12-15 Published:2011-12-08

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Abstract: Angeleno and almond were used as main raw materials to produe compound protein beverage. The optimal formula of the beveerage is determined as follows:ratio of "Angeleno" plum juice to almond slurry is 10:11,mixed emulsifiers(Span 60/Tween 40=25:11) 0.13%,mixed stabilizers(xanthan gum/carrageenan =1:2) 0.12%,and sugar 10%. The optimum sterilizing conditions is 100℃ for 20 minutes.

Key words: ", Angeleno", plum； almond； compound protein beverage； processing technology；