摘要
以优质大豆为主要原料,经干法生产(大豆筛选、脱皮、高温灭酶、粗磨、超细研磨、浆渣分离)制得豆奶;根据QB/T2132产品分类要求(纯豆乳、调制豆乳、豆乳饮料),研究配方组成(大豆用量、加油量、乳化剂添加量);采用UHT灭菌、复合塑料膜无菌灌装,常温下保质期达到30～90天。
The soybean as main material was used to manufacture soybean milk by dry method （choice. peeling.enzvme deactivation, simple grinding, fine grinding, and separation）. The formula （quantity of soybean, edible oil. and emulsifier） according to QB/T2132 （pure soybean milk, mixed soybean milk, soybean milk beverage） was studied. The shelf life in normal temperature could reach 30-90 davs by UHT sterilization and aseptic filling with compound plastic film.
出处
《乳业科学与技术》
2005年第4期167-169,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
干法生产
UHT
豆奶
工艺
研究
应用
dry method
UHT soybean milk
technology
research
application
