正交试验法优化富硒低糖茶豆浆的加工工艺

Optimization of Processing Technology of Rich-selenium and Low-sugar Tea Soybean Milk by Using Orthogonal Experiment

为制作一种新型的低糖保健豆浆,以富硒茶粉、木糖醇和黄豆为主要原料,研究其对富硒低糖豆浆制品的影响,通过单因素试验和正交试验,以感官评分为标准,确定最优的富硒茶粉、木糖醇、黄豆和水的质量比。富硒低糖茶豆浆的最优配方为黄豆100g、水1000g,富硒茶粉1.5g、木糖醇3.0g。按照此配方制作的豆浆为均匀的奶绿色乳浊液,有光泽,茶香和豆香味浓郁,口感浓厚,细腻爽滑,风味协调,其感官评分为(95.78±3.29)分。

In order to prepare a new low-sugar healthy soybean milk,by taking rich-selenium tea powder,xylitol and soybean as the main raw materials,the effects of them on the rich-selenium low-sugar soybean milk were studied.The optimal mass ratio of rich-selenium tea powder,xylitol,soybean and water was determined by using single factor test and orthogonal test and taking sensory score as the standard.The optimal formula of rich-selenium and low-sugar tea soybean milk was:100 g soybean,1000 g water,1.5 g rich-selenium tea powder and 3.0 g xylitol.The soybean milk prepared according to this formula was a uniform milky green emulsion with luster,strong tea flavor and bean flavor,strong taste,delicate,smooth and coordinate flavor,and its sensory score was(95.78±3.29).