摘要
叙述了巴氏杀菌型特浓豆奶的产品特点及其相关产品标准,探讨了豆奶加工工艺过程中的单元操作要点及其主要作用,对甜味剂和稳定剂的最适添加量、最佳均质温度和压力的选择和产品在保质期内酸度的变化进行了研究,并报告了特浓豆奶质量检验结果。
The characteristics of pasteured concentrated soybean -milk and related standards were described. The key points of unit operations during the processing of soybean-milk were discussed. The optimum amount of sweeteners and stabilizer, the optimum homogenizing temperature and pressure, and the changes in total acid value during shelf life were studied. The final product quality of concentrated soybean-milk was tested.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第8期123-124,128,共3页
Science and Technology of Food Industry
关键词
大豆
豆奶
巴氏杀菌
均质
特浓
soybean
soybean -milk
pasteurizing
homogenizing
concentrated
