大豆牛奶布丁配方的研究

Study on formula of soybean milk pudding

以豆浆为基础原料,以感官评定和质构分析为指标研究大豆牛奶布丁的工艺配方。在单因素试验的基础上,采用正交试验,利用SPSS 22.0软件以及Excel软件进行数据分析,得出大豆牛奶布丁的最佳配方为:豆浆质量分数为6%,木糖醇添加量为8%,氯化钾添加量为0.10%,总胶添加量为1.2%,魔芋胶占总胶的比例为14%,奶粉添加量为8%,柠檬酸添加量为0.14%。

Using soybean milk as the base material,the process formula of soybean milk pudding was studied with sensory evaluation and texture analysis as the index.Based on thesingle factor test,orthogonal testwas adopted,and SPSS 22.0 software and Excel software were used for data analysis.The best formula for soybean milk pudding was as follows:mass fraction of soybean milk 6%,addition amount of xylitol 8%;addition amount ofpotassium chloride 0.10%;total gumaddition amount 1.2%;ratio of konjac gum to total gum 14%;addition amount of milk powder 8%;citric acid content 0.14%.