Studies On Processing Technology Of The Angeleno And Almond Compound Protein Beverage

Plum belongs to Prunus L plant in Rosaceae. Angeleno, which is theBulang plumⅢ, refer to incoming plum from American. It has all sorts of nutrients,such as: surge, protein, mineral, vitamin and so on. And is a kind of fruit with nutritionand medicinal effect. Almond is ripe seed from apricot belong to plum of Rosebush.Almond is often used in medicine industry for strong medicinal effect. Furthermorealmond has high value of nutrition and health, is a kind of important materials in foodindustry.The test is consigned by Hebei gold century agro-forest engineering co.ltd, toexploit a kind of novelty compound protein beverage. In order to exploit a newcompound protein beverage which has good flavor and tasty, abundance nutrition andbetter stability, Angeleno and almond were used as main raw materials in the test tomake Angeleno and almond complement each other in flavor and nutrition. The teststudies a series of technologies such as: extraction and clarifying technology forAngeleno, grinding and enzymolysis technology for almond, mixing and concocting ofbeverage, homogenizing, sterilizing, and so on.The test results show as follows:1. Angeleno include water 88.26%, total sugar 10.63%, total acid 0.42%, solublesolid 12.75%, Vitamin C 7.14mg/100g, tannic acid 535.5mg/100g.2. Pretreatment of Angeleno is that blanching the cleaned Angeleno in boilingwater for 4 minutes; stabilizing color with 0.06% Vc before extraction.3. The optimum parameters of extraction technology for Angeleno is that dealingAngeleno with 0.10% pectinase, pH 4.0 and 50℃for 4 hour. The juice extraction rate is80.30%.4. The optimum technology of clarifying is that adding 0.09% casein and standingfor 2.0 hour.5. The optimum soaking processing for almond is that soaking almond at 50℃for6 hour.6. The optimum technology conditions for almond grinding is the ration of1(almond):20(water) at 50℃and grinding for 12 minutes.7. Enzyme-Protamex^TM is used for enzymolysis of almond slurry under the choosen conditions: Protamex^TM concentration 0.025%, 55℃for 1.5 hour.8. The optimum condition of homogenizing for almond slurry is that:homogenizing pressure at 30 MPa for 20 minutes.9. The optimum making-up prescription of Angeleno and almond compoundprotein beverage is that: the ratio of Angeleno juice/almond slurry is 10:11, mixedemulsifier (span 60/tween 40=25:11) 0.13%, mixed stabilizer (xanthan gum/carrageenan=1:2) 0.12%, sugar 10%.10. The optimum condition of homogenizing for Angeleno and almond compoundprotein beverage is that: homogenizing at 55℃for 8 minutes under the pressure of 40MPa.11. The optimum condition of sterilizing is that: 100℃for 20 minutes.12. Angeleno and almond compound protein beverage have soluble solid 9.4%, pH4.0, protein 0.56%. The color is milk white with primrose yellow.