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《Storage and Process》 2015-02
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Preparation of Walnut Brown Rice Beverage

YANG Yang;GAO Hang;Kunming Xuelan Dairy Co.,Ltd.;  
Using walnut and brown rice as raw material, the manufacture processing conditions of walnut brown rice beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were researched by orthogonal experiments. The results showed that, the most adapted material formula of walnut brown rice beverage was as follows: 9.0% brown rice, 3.0% walnut, 5.0% white sugar and 1.5% corn germ oil. The obtained product had pale yellow color, sweet taste, nutrient-rich, and the rich roasted flavor of walnuts and brown rice. The best stabilizer compositional formulation was as follows: microcrystalline cellulose was 0.2%, gellan gum was 0.03%, single, double glycerin fatty acid ester was 0.05%, and sucrose fatty acid ester was 0.15%. The stabilizer controlled products fat floating and stability of the system with good effect, and could protect the stability of sensory indicators during 10 days shelf life at(37±2) ℃.
【CateGory Index】: TS275.4
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