摘要
为了探讨豆奶生产的最佳工艺,以大豆为主要原料,辅以一定的甜味剂、乳化剂、稳定剂等,生产出营养、风味俱佳的豆奶饮料;在单因素实验的基础上,通过正交试验优化确定了生产豆奶的最佳工艺为豆水比例1∶9(质量比),食盐添加量为0.09%,CMC-Na的添加量为0.05%,单甘脂的添加量为0.1%,采用25 MPa的均质压力(二级均值压力为15 MPa)。
Soy milk,produced through the traditional process,has beany,bitter and other bad flavor.The taste was not satisfying.In order to explore better process of soy milk,the concentration of the soybean milk,sweeteners,emulsifier,stabilizer and other factors were investigated.The best soy milk was produced by the following conditions： water ratio of beans 1∶ 9,salt 0.09 %,CMC-Na 0.05 %,monoglyceride 0.1 %,the homogeneous pressure 25 MPa.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期87-90,共4页
Food Research and Development
关键词
豆奶
口感评价
高压均质
单甘脂
soy milk
taste evaluation
high pressure homogenization
monoglyceride
