桔汁豆奶饮料的研制

Study on orange-soybean milk beverage

桔汁豆奶是以桔子、大豆为原料,经科学加工制成的有益于人体健康的优质天然饮料。通过L9(33)正交试验确定了桔汁豆奶饮料的最佳配方为:豆奶20%、桔汁25%、白糖10%、柠檬酸0.05%、柠檬酸钠0.01%;进一步对产品的稳定性进行研究,稳定剂添加量为:CMC-Na 0.15%,海藻酸钠0.30%;同时确定了该饮料的最佳杀菌工艺条件为:80℃、20 min。

It took advantages of orange and soybean to produce high quality natural soybean milk which benefit to people health. The results showed that the best formula of orange-soybean beverage was as followed： soybean milk 20%, orange juice 25%, sugar 10%, citric acid 0.05%, citric acid-Na 0.01%. Meanwhile the stability of soybean milk was researched, optimal addition conditions were CMC-Na 0.15%, sodium alginate 0.30% and optimal sterilization condition was 80℃ for 20 min.