Study on the process and stability of mango peanut milk

The process and stability of mango peanut milk were studied with peanut and mango as main raw materials.The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%.The optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and polyglycerol fatty acid ester (1:1:1) , the dosage was 0.24%.Best dosages were 30% peanut milk, 20% fruit juice, 2.5% white sugarby orthogonal test.The mango peanut milk made under the condition not only had unique flavor, but also had good stability, it could meet the requirement of consumers.