调配型豆乳稳定性的研究

以经过适度酶解的SPI(大豆分离蛋白)为原料生产的一种新型豆乳。本文着重叙述了加油量、增稠剂、乳化剂对豆乳稳定性的影响。结果表明,配方为4%SPI、加油量为2.0%、乳化剂总量为0.15%、增稠剂为0.13%的豆乳,稳定性最好,预计其保存期在3个月以上。

A new mixed soymilk drink is made from SPI modificated by limited enzymatic hydrolysis.The effects of different thickening ag ents,emulsifiers and oil content on stability of soymilk are studied.The results indicate:the ing redients of 4%SPI,2.0%oil,0.15%emulsifiers,0.13%thickening ag ents are selected.In this condition,the stability of the soymilk is the best,which can last for more than three months .