绿豆黄豆浆加工工艺

Study on Processing Technic of Soy-mung Bean Milk

从生产工艺方面对绿豆黄豆浆进行研究,以获得品质良好、易于携带和保存的产品。通过研究得到其工艺流程为原料比为黄豆∶绿豆=1∶2,绿豆热烫1min后加入黄豆以5倍40℃水混合浸泡4h,然后用12倍沸水磨浆过滤,往滤液中加5%白砂糖和0.05%黄原胶进行二次均质(25MPa),并在115℃下灭菌15min,可得到品质较好的产品。

This article studies on producing technology of soy-mung bean milk, to get good qualities, portable and preservable products. The results indicated that the best process is as follow,weighing mung bean and soya bean at the rate of 1∶2 separately, scalding mung bean for 1 min before soaking the beans together for 4 h with 5 times water at 40 ℃ , then grinding with 12 times water at 100 ℃ ,filtrating and then adding 5 % granulated sugar and 0.05 % Xanthan gum. With twice homogenization, the milk was sterilized at 115 ℃ for 15 min. The product in the frozen condition has greater stability and better flavor.