To develop a walnut milk beverage enriched with organic calcium, peeled walnut and Moringa oleifera leaf were fermented to extract organic calcium, and on the basis of single factor experiment, the processing technology was optimized by response surface methodology. The optimal technological process was peeling, soaking, beating with solid-liquid ratio of 1∶1 (1min for 1 kg walnut colloid mill), milling with solid-liquid ratio of 1∶3 (grinding wheel), filtering (200 mesh), blending (Moringa oleifera calcium powder of 40 g/kg, sucrose of 42 g/kg, vanillin of 0.15 g/kg, pH 7.6-7.8), preheating (50-60 ℃), homogenizing (primary homogenization of 20-25 MPa, secondary homogenization of 35-40 MPa), vacuum degassing, filling and sterilization (121 ℃, 15 min). Besides, the optimum addition of glycerol monostearate and sucrose fatty acid ester mixture (mass ratio of 7∶3) was 0.1% (volume fraction), and the addition of pectin and sodium alginate mixture (mass ratio of 4∶6) was 0.15% (volume fraction). The high-calcium walnut milk had unique flavor and high stability, with organic calcium content over 120 g/100 mL. The study provides a technical support for the development of new walnut products.
周艳
,
赵存朝
,
史崇颖
,
陶亮田洋
. Study on processing technology of high-calcium walnut milk withMoringa oleifera leave[J]. Food and Fermentation Industries, 2019
, 45(21)
: 173
-179
.
DOI: 10.13995/j.cnki.11-1802/ts.021188
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