摘要
研究了豆浆对糖液的清净效果,研究表明在pH为10.5时,添加10%的豆浆10g煮沸10min效果最好,此时糖液的透光率为98.8%,电导灰分为0.0530%。
The paper has studied the lustration effect of soybean milk to syrup,the research shows that when the pH is 10.5 ,added 10g soybean milk of 10% and boiled for 10mins the lustration effect is the best,that the transmission rate of syrup is 98.8% percent and conductivity ash is 0.0530%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第4期255-257,共3页
Science and Technology of Food Industry
关键词
豆浆
透光率
电导灰分
soybean milk
transmission rate
conductivity ash
