Stability analysis and the processing technology of almond milk beverage

Apricot almond and milk were used as material to research healthy milk beverage. Stabilizers such as locust bean gum,sodium alginate,carrageenan,xanthan gum and BE-3 were adopted to analyse stability of almond milk beverage. The results showed that stabilization effects of BE-3 were better than other four stabilizers. The orthogonal experiment design L9(34) was used for technology optimization with selecting almond powder,sugar and stabilizer as three factors. The sense organ evaluation was carried out according to indexes such as color,smell,taste and texture status. The optimum formula of sweet almond milk beverage was almond powder 4%,sugar 7% and BE-3 stabilizer 0.45%. The almond milk beverage was composite healthy milk beverage with rich nutrition,soft and smooth flavor.