摘要
运用正交试验和响应面分析方法研究黑豆乳稳定体系,以稳定性系数、沉淀率和感官评价为判断依据。以黑豆为原料制成黑豆乳,并在4、25、37℃的温度下放置6个月,而后对不同贮藏条件下的黑豆乳进行悬浮稳定性、口感和气味的稳定性、微生物变化等实验。复合稳定剂为复合亲水胶1.9‰、复合乳化剂1.3‰、复合盐1.0‰,贮藏温度为4℃,此条件下制得的黑豆乳质量最好。
The stability system of black bean milk was studied through orthogonal experiment and response surface analysis using stability coefficient, sedimentation rate and sensory evaluation as the judgment basis. Taking black beans as raw material, the suspension experiment, the stability of taste and odor and microorganism changes experiment of black bean milk were studied at the temperature of 4 ℃, 25 ℃ and 37 ℃ for 6 months. The best composite stabilizer was as follows： complex hydrophilie colloid of 1.9%v, complex emulsifier 1.3‰, complex salt 1.0‰ and storage temperature of 4 ℃. The black bean milk prepared under this condition had good quality.
出处
《江苏调味副食品》
2017年第2期27-33,共7页
Jiangsu Condiment and Subsidiary Food
关键词
黑豆乳
复合亲水胶
复合乳化剂
复合盐
black bean milk
complex hydrophilic colloid
complex emulsifier
complex salt
