...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food science and technology research >Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating
【24h】

Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating

机译：通过均质化并随后加热，由核桃奶和生豆浆生产稳定的混合饮料

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Walnut milk, which is generally produced in the presence of stabilizers by homogenization, is being increasingly consumed by people in China, due to its good nutritional and functional properties. In this study, the mechanism behind the poor dispersion stability of walnut milk without stabilizer has been clarified as caused by heat-induced large aggregate formation from walnut oil bodies and protein. It was found that addition of raw soymilk into walnut milk could result in the stable mixed beverage by homogenization with subsequent heating. This was because raw soymilk played roles on decreasing the particle size of walnut oil bodies during the homogenization, and preventing the large aggregate formation from walnut oil bodies and protein during the subsequent heat treatment. Amino acid analysis showed that the stable mixed beverage contained more lysine than the walnut milk. In addition, the stable mixed beverage had higher levels of protein content (about 2%) than the commercial walnut milk (commonly ＜1%) in China. Therefore, this study was meaningful for the convenient and value-added utilization of walnut.
机译：核桃乳通常在稳定剂的存在下通过均质化生产，由于其良好的营养和功能特性，在中国人们正越来越多地食用它。在这项研究中，已经阐明了没有稳定剂的核桃乳分散稳定性差的原因是由于热诱导核桃油体和蛋白质形成大量聚集体。已发现在核桃乳中添加生豆浆可通过均质化并随后加热来获得稳定的混合饮料。这是因为未加工的豆浆在均质化过程中降低了核桃油体的粒径，并在随后的热处理过程中防止了核桃油体和蛋白质形成大量聚集体。氨基酸分析表明，稳定的混合饮料中的赖氨酸含量高于核桃乳。此外，稳定的混合饮料的蛋白质含量（约2％）比中国的商业核桃牛奶（通常＜1％）高。因此，本研究对于核桃的方便，增值利用具有重要意义。

著录项

  • 来源
    《Food science and technology research》 |2014年第3期|583-591|共9页
  • 作者

    Yeming Chen; Yeqing Lu; Aixia Yu; Xiangzhen Kong; Yufei Hua;

  • 作者单位

    State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;

    State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;

    State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;

    State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;

    State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    walnut milk; soymilk; mixed beverage; walnut oil bodies; walnut protein;

    机译：核桃奶豆浆;混合饮料核桃油体;核桃蛋白;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号