小米大豆饮料的研制

Development of millet soybean beverage

大豆和小米是公认的营养价值较高的食品,将小米汁添加到豆乳中能实现二者营养的互补。研究了豆乳添加量、小米汁添加量、白砂糖添加量、阿拉伯胶添加量对小米大豆饮料制备的影响,并通过正交试验得到小米大豆饮料最佳配方为150 mL饮料中豆乳60 mL,小米40 mL,白砂糖2.5 g,阿拉伯胶0.7 g。

Soybean and millet is the recognized food with high nutritional value, millet juice add to soybean-milk to achieve two complementary nutrition. The paper studies effect of quantity of soybean-milk,millt water,sugar and arabic gum to preparation of millet soybean bev- erage,and the optional prescription of milk soybean-milk drink was gained by using orthogonal experiment： soybean-milk 60 mL,millet 40 mL, sugar 2.5 g,stabilizer 0.7 g in 150 mL.