双孢菇豆浆奶冻的工艺研究

The Study on Technology of Agaricus bisporus Soybean Milk Jelly

将传统牛奶、豆浆与双孢菇结合,以3种复配果冻胶黄原胶-CMC-刺槐豆胶为辅料,配制适量的白砂糖和柠檬酸,开发出一种新型的双孢菇豆浆奶冻。研究双孢菇豆浆奶冻的加工工艺,通过单因素和正交试验确定产品的最优配方为:双孢菇的添加量为奶冻总量的15%,颗粒大小为1 mm,豆浆的添加量为9%,牛奶的添加量为10%,黄原胶-CMC-刺槐豆胶的质量比为3∶2∶2、总添加量为1.4%,白砂糖和柠檬酸的质量比为55∶1、总添加量为12.5%,产品风味独特、营养丰富、口感细腻。

The double spore mushroom, soybean and milk was as the main raw material, supplemented with three kinds of gelling agent-CMC-for xanthan gum locust bean gum, sugar and citric acid, it has developed a double spore mushroom soybean milk new frozen. Studying on processing technology ofAgaricus bisporus soybean milk custard, we has determined the best formula product for the use of the single factor and orthogonal test： the addition ofAgaricus bisporus is frozen milk for 15% of the total, particle size of lmm, addition amount of soybean milk is 9%, addition amount of milk is 10%, xanthan gum-CMC-locust bean gum the mass ratio of 3 ： 2 ： 2, the total amount is 1.4%, white sugar and citric acid mass ratio is 55 ： 1, adding amount is 12.5%, the product is rich in nutrition, unique flavor, taste.