摘要
研究了以全大豆为原料,采用烘烤脱味、两次均质等方法生产全豆乳饮料新工艺。经过实验证明,烘焙温度在120℃,烘焙时间20 min,磨浆后在配料前后经35,40 MPa两次均质,大豆使用量的质量分数为5%时,豆乳口感最佳。
In this paper,taking whole-soybean as main material,new production process of whole-soybean milk drink were studied with baking deodorization and（2-）time homogenization.The result showed that baking temperature,120℃ for 20min,application amount of whole-soybean,5%;homogenization twice pre-and-post burden,the pressure is respectively 35,40 MPa.In this case,taste of milk drink was best.
出处
《齐齐哈尔大学学报（自然科学版）》
2010年第2期68-70,共3页
Journal of Qiqihar University(Natural Science Edition)
关键词
全豆乳
烘焙
二次均质
饮料工艺
whole-soybean milk drink
baking
（2-）time homogenization
drinking technology
