摘要
对影响豆乳饮料稳定性的因素及其控制措施进行了研究。试验结果表明,复合乳化稳定剂的配方为:单甘酯0.15%,蔗糖酯0.10%,卡拉胶0.05%,CMC0.05%;影响豆乳饮料风味的因素大小为:奶粉>蔗糖>香精,最佳的风味配方为:奶粉2%,草莓香精2mL,蔗糖10%。
Effects of some influential factors on stability of soybean milk were studied in this article. Results indicated that the best mulsification stabilizers were GMS （0.15%）, SE （0.10%）, catrageenan （0.05%）, and CMC （0.05%）. Order of factors that effected soybean milk flavor was as follows： milk powder〉sucrose〉essence. The best milk powder content, strawberry essence dosage and sucrose concentration were 2%, 2mL and 10%, respectively.
出处
《现代食品科技》
EI
CAS
2007年第3期20-22,26,共4页
Modern Food Science and Technology
关键词
豆乳
正交实验
稳定性
soybean milk
orthogonal design experiment
stability
