摘要
研究了如何将绿豆制成绿豆沙后,与黄豆浆、牛奶相结合制成的饮料产品的最佳工艺。结果表明,采用40℃水对脱皮绿豆浸泡1h后,100℃、10min脱腥、打浆制沙获得的豆沙有明显的沙粒感,口感最佳。2%绿豆沙再与80%黄豆浆、10%牛奶、0.02%瓜尔豆胶、0.03%黄原胶组合,经137℃、4s超高温灭菌,可制成在常温下保存期6个月沙粒感突出,且稳定性良好的双蛋白饮料产品。
In this paper, the preparation of green bean pastes and its application in the production of a dual-protein beverage containing soybean juice and milk were studied. Results showed that that the optimum conditions for green bean pastes preparation with best taste were soaking the peeled green beans in water at 40 ℃ for 1 hour, pasteurizing and deodorizing the beans at 100 ℃ for 10 minutes and then mashing them. For preparation of the dual-protein beverage, the best conditions were determined as follows: green bean paste 2%, soybean milk 80%, milk 10%, guar gum 0.02%, xanthan gum 0.03%, UHT sterilization temperature 137 ℃, and sterilization time 4 seconds, under which the achieved product showed good stability and high shelf-life, which could be kept at normal temperatures for more than 6 months.
出处
《现代食品科技》
EI
CAS
2010年第7期721-723,共3页
Modern Food Science and Technology
基金
2009年广西科技厅科学技术开发项目(编号:桂科攻0992004-6)
关键词
绿豆沙
工艺
双蛋白饮料稳定性
green bean paste
technology
dual-protein beverage
stability