摘要
本研究以黑芝麻与大豆为原料研制复合饮料,探讨了黑芝麻与大豆的处理工艺、复配稳定剂以及杀菌工艺对产品稳定性的影响。结果表明,黑芝麻的最佳烘烤工艺为160℃、6 min;大豆的最佳浸泡工艺为1%NaHCO3浸泡液在55℃下浸泡4 h;采用0.15‰海藻酸钠、0.4‰黄原胶、0.3‰卡拉胶和0.6‰单硬脂酸甘油酯复配组合的稳定剂得到的样品品质最好;最佳均质条件为75℃下25 MPa均质两次;最佳杀菌工艺为121℃、20 min。
This paper discussed the effects of the processing conditions, combination of xanthan and prosess and sterilization on the stability of a compound beverage with black sesame and soybean. The results showed that the best baking conditions were baking temperature 160 ℃ and baking time 6min. And the optimttm conditions for soybean soaking were NaHCO3 solution, soaking temperature 55 ℃ and soaking time 4 h. The best compound stabilizer contained 0.15‰ sodium alginate, 0.4‰ xanthan gum, 0.3‰ carrageenan and 0.6‰glyceryl monostearate. For the compound beverage preparation, the best homogenization conditions were homogenization times twice and temperature 65-70℃. The product was sterilized at 121℃ for 20 min.
出处
《现代食品科技》
EI
CAS
2011年第6期661-664,共4页
Modern Food Science and Technology
基金
组建广东省工程技术研究开发中心项目(2009B080400050)
关键词
黑芝麻
大豆
复合饮料
工艺
稳定性
black sesame
soybean
compound beverage
process
stability
