橘子豆奶的调制

Process of Soy Milk Adding Orange Juice

以橘子、大豆为原料,经科学加工制成橘子酸化豆奶饮料。以感官评价指标,通过正交试验筛选最佳风味配方,并进行稳定性及最佳杀菌工艺的研究。结果显示,橘汁的添加量是影响风味的主要因素,复配稳定剂较单一稳定剂的效果好。橘子豆奶饮料的最佳配方为:原料大豆35%(大豆:水=1:12)、橘子10%、白糖7%、柠檬酸0.1%、苹果酸0.05%、单甘酯0.05%、黄原胶0.04%、羧甲基纤维素(CMC)0.2%。最佳杀菌工艺为杀菌温度80℃、杀菌时间25min。

To optimize formula of orange fruit juice soy milk and parameters of sterilization process. Results showed that the addition content of orange juice is the main factor affecting the flavor and the effect of compound stabilizer is better than that of single stabilizer. The best orange fruit juice soy milk formula is as follows： 35% raw materials of soybean （soybean： water = 1：12）, 10% orange juice, 7% sugar, 0.1% citric acid, 0.05% malic acid, 0.05% monoglyceride, 0.04% xanthan gum, and 0.2% carboxymethyl cellulose （CMC）.The best sterilization process for soy milk is 80 ℃ for 25min.