【作者】 徐效圣；

【导师】 傅力；

【作者基本信息】 新疆农业大学 ， 食品科学， 2010， 硕士

【摘要】 以新疆核桃为原料进行了核桃乳生产工艺条件的研究。对核桃仁营养成分进行测定、对核桃仁脱皮、核桃仁水酶法提油、核桃仁磨浆的最佳工艺条件进行研究。对核桃乳液稀释倍数、乳化剂和增稠剂的用量、核桃乳和红枣核桃乳调配的最佳配方、均质及杀菌的最佳工艺条件进行了研究。对产品的蛋白质含量、可溶性固形物含量理化指标及细菌总数和大肠菌群微生物指标等进行了测定,并进行了感官评定。同时采用气质联用对核桃乳的风味物质进行了测定。结果表明:核桃仁去皮最佳条件为以4%Na2CO3和10%Ca(OH)2混合溶液预煮3分钟,自来水冲洗去皮;核桃仁磨浆最佳条件为液固比为8:1(g/g)、磨浆温度为60℃、浸泡时间3h、碳酸氢钠浓度为0.6%时,可溶性蛋白质得率最大值达到39.01%;单一酶对核桃油提取效果最佳为中性蛋白酶,提取率最高,达48.2%;复合酶对核桃油提取效果最佳为果胶酶+纤维素酶+中性蛋白酶,提取率最高,达52.5%。水酶法提取核桃油工艺条件为:料液比为1:5、酶解pH7.5、酶添加量1.5%、酶解温度45℃、酶解时间2h,在此优化的工艺条件下,核桃提油率可达54.2%。核桃乳稀释最佳倍数小于30倍时,可溶性蛋白质含量均大于0.5%。最佳乳化剂和增稠剂为单甘酯和蔗糖酯混合使用,其比例为7:3(g/g),海藻酸钠0.3%、黄原胶为0.15%,果胶为0.15%。脱脂核桃乳饮料配方为:核桃蛋白液加水量20倍、蔗糖8%、柠檬酸为0.1%、核桃香精为0.1%、烘烤核桃仁添加量为10%。红枣核桃乳饮料配方为:核桃汁15倍,红枣汁8%、蔗糖6%、乙基麦芽酚为0.04%。核桃乳均质试验的最佳工艺条件:均质温度50℃,均质压力40MPa,二次均质较佳。杀菌试验的最佳条件:75℃条件下15min。根据GC-MS确定了普通核桃乳中17种化合物,烘烤型核桃乳中21种化合物,红枣核桃乳中了26种化合物。更多还原

【Abstract】 The optimum processing technology of walnut milk with xinjing walnut was studied.The nutritional components of walnut were determined ,the optimal conditions, including peeling , extraction of walnut oil by aqueous enzymatic, the milling,dilution times of walnut milk, the usage of emulsifying agents and stabilizing agents, formula of walnut milk and jujube-walnut milk, the usage of homolysis, the sterilization condition of walnut milk were studied.The indexes which were protein,soluble solid content, microorganism indexes were determined, and sensory evaluation were tested.The flavor material of walnut milk were tested through using HPLC and CS-MS.The results were as follows: The optimal conditions for peeling : the mixed solution of 4%Na2CO3 and 10%Ca(OH)2 for 3 min at 100℃. For milling: liquid-material ratio 8:1, temperature 60℃,, time 3hrs, the dosage of NaHCO3 0.6%, the yield of soluble proteins is as high as 39.01%.For extraction oil: complex enzyme which are the combination of pectinase, cellulase and neutral protease,the ratio of solid and liquid 1:5(g/g), enzymolysis pH 7.5, enzyme amount 1.5%, digestion temperature 45℃,enzymolysis time 2h. The extracti on rate of walnut oil can reached up to 54.2% .The optimal conditions for dilute times of walnut milk was above 35 , soluble protein content was above 0.5%.The optimal conditions for emulsifye agents and stabilize agents : the ratio of monoglyceride to sucrose ester 7:3(g/g),sodium alginate 0.2%,xanthan gum 0.15%,pectin esterase 0.15%.The optimal conditions formula of non-fat walnut milk for the ratio of material to water 1:20, sugar 8%,citric acid 0.1%,walnut essence 0.1%,baked walnut 10%.The optimal formula of jujube walnut milk: the walnut to water 1:15,the jujube to water 1:10, sugar 10%, ethyl maltol 0.04%.The optimal conditions of homolysis: pressure 20MPa, 60℃, 2 times.For sterilization 75℃,15minutes.According to GC-MS combination with information from computer database, 17 kinds of compounds from the walnut milk. 21 kinds of compounds from the walnut milk with roasting.the 26 kinds of compounds from the jujubes walnut milk were determined更多还原