Compound stabilizer, walnut milk for coffee latte and preparation method of walnut milk

The invention provides a compound stabilizer, walnut milk and a preparation method thereof.The compound stabilizer is prepared from, by weight, 0.5-5.0 parts of sodium caseinate, 0.2-4.0 parts of microcrystalline cellulose, 0.1-0.5 part of sodium carbonate and 0.2-1.0 part of sodium bicarbonate, the sodium caseinate, the microcrystalline cellulose, the sodium carbonate and the sodium bicarbonate are adopted to be used in a matched mode under a specific proportion, and the walnut milk is prepared. The walnut milk is prepared by adding other raw materials into the walnut milk, the bubble durability of the garland obtained by adopting the walnut milk is obviously improved, the flower color is clear and fine, and the taste is good. 本发明提供一种复配稳定剂、核桃乳及其制备方法，该复配稳定剂以重量份数计，该复配稳定剂包括，酪朊酸钠0.5-5.0份、微晶纤维素0.2-4.0份、碳酸钠0.1-0.5份和碳酸氢钠0.2-1.0份，采用酪朊酸钠、微晶纤维素、碳酸钠和碳酸氢钠，在特定配比下搭配使用，加入核桃乳其他原料中制得核桃乳，采用该核桃乳得到的拉花气泡持久性明显提高，花色清晰，细腻，口感良好。