黄豆芽乳调味饮料制备及稳定性研究

Study on the Preparation and Stability of Flavoring Beverage of Soybean Sprout Milk

以大豆发芽后制备得到的黄豆芽、牛乳为主要原料制备调味饮料,进行黄豆芽乳调味饮料配方研制及产品稳定性的研究。结果表明:以感官评分为指标,当白砂糖添加量5%、柠檬酸添加量0.05%、黄豆芽料液与牛乳比1∶1.5时,调配后饮料口味纯正、甜度适中、清爽可口;以离心沉淀率为指标,当CMC-Na添加量0.09%、蔗糖酯添加量0.10%、黄原胶添加量0.05%时产品稳定性理想,口感细腻爽滑。

The soybean sprouts and milk are as materials to prepare the flavoring beverage after soybean sprouts＇ germination,the research on the formula and stability of soybean sprout milk beverage is carried out. The results show that with the sensory score as the index, when the additive amount of sugar is 5%, the additive amount of citric acid is 0.05%, the ratio of soybean sprouts liquid and milk is 1： 1.5, the flavor of beverage is pure, the sweetness is moderate, refreshing and delicious. The centrifugal sedimentation rate is regarded as the indicator, when the additive amount of CMC-Na is 0. 09%, the additive amount of sucrose ester is 0. 10%, and the additive amount of xanthan gum is 0.05%, the stability of the product is ideal, and the taste is smooth and delicate.