| The manufacture technology and property of hazelnut protein beverage and condensed liquid made from Cheng De were researched in this paper. The dynamitic model of life-time predication and color change during conservation were established.The best soaking technical conditions of hazelnut were obtained mainly by the analysis of protein, yield and time, which were soaking in stationary water at indoor temperature for 1 5 hours; Through the research by using different flaying ways and doses, and by the analysis of color and yield, the optimum flaying technologies were confirmed as follows: dose of NaOH, 1%; teniperature,100 C;reaction tine,0.5min.Different effects to the stability of hazelnut protein beverage were analyzed and discussed, such as emulsifier, stabilizer, homogenize condition, sterilize condition etc, the best technology to keep it stabilizing for long were obtained, that was dose of compound stabilizer, 0.563%; homogenize condition, 80 C, 30mPa/20mPa, 2times; sterilize condition, 5~15min/12rc. The optimized formulation of hazelnut protein beverage were determined through the RS A design and analysis. The theological properties of condensed liquid were studied and the condense conditions were achieved by the analysis of viscosity and concentration multiple.The rheological properties of hazelnut condensed liquid showed out pseudoplastic fluid. Its apparent viscosity went down as the rise of temperature. The effect to viscosity by temperature and concentration can be directed respectively by the following equation:Through the experiment of accelerating deterioration and conservation, testing peroxide value, huo and lightness of the hazelnut condensed liquid, the dynamitic model of life-time predication and color change during store were as follows: Ig =-0. 0222C+2. 3913 ,Y = A1t3 + A2t2 +A3t+B. |
