摘要
研究以大豆、巴旦木为主要原料制成大豆巴旦木植物蛋白饮料的加工工艺。通过感官评定和正交试验确定其最佳配方,其中大豆50%,巴旦木50%,白糖8%,柠檬酸0.08%。复配乳化剂为吐温-60 0.15%,蔗糖酯0.1%,单甘脂0.05%。
Through experiments, studying soybean, almond as the main raw material into juice technical process. According to the orthogonal design and the sense organ evaluation, the best formula is obtained by using 50% soybean, 50% almond, 8% white sugar and 0.08% citric acid. The complex emulsifiers are Tween-60 0.15%, sucrose 0.1%, GMS 0.05%.
出处
《农产品加工（下）》
2012年第12期66-67,85,共3页
Farm Products Processing
关键词
大豆
巴旦木
加工工艺
配方
soybean
almond
technical process
formula
