红枣豆奶饮料的研制

Preparation of a Beverage containing Jujube and Soybean

本文以大豆与和红枣为原料研制复合蛋白饮料,探讨了大豆灭酶处理工艺、复配乳化增稠剂以及杀菌工艺对产品稳定性的影响。通过感观评价,稳定系数计算,正交试验,得出原料最佳配比。结果表明:大豆最佳灭酶制条件为100℃热水,浸泡5 min;采用蔗糖脂肪酸酯0.10%,单硬脂酸甘油酯0.05%,黄原胶0.03%,瓜尔胶0.015%,卡拉胶0.015%复配组合的乳化增稠剂得到的样品品质最好;最佳杀菌工艺为122℃、22 min。

This paper discussed the effects of the enzymatic treatment of soybean, complex and sterilization on the stability of compound beverage with jujube and soybean. The best proportion of raw materials was made by sensory evaluation, calculation of stability coefficient and orthogonal experiment. The results showed that the best enzymatic conditions were soaking temperature 100℃ and soaking time 5min. The best stabilizer complex contained 0.10% sucrose fatty acid ester, 0.05% glycerol monostearate,0.03% xanthan gum, 0.015% guar gum and 0.015% carrageenan. For the compound beverage preparation, the best sterilization temperature and time were 122 ℃ and 22min, respectively.