骨泥高钙豆奶的研制及其稳定性研究

The development and stability of high-calcium soymilk with bone puree

以大豆、骨泥、奶粉为主要原料,采用模糊数学法和评分法相结合,在单因素实验的基础上,通过正交实验确定骨泥高钙豆奶的最优配方。结果表明:以100mL豆奶为基准,最优配方为:骨泥添加量0.4%、奶粉添加量2%、白砂糖添加量3%、柠檬酸添加量0.06%;最佳复合稳定剂组合为:羧甲基纤维素钠添加量0.11%、卡拉胶添加量0.04%、蔗糖脂肪酸酯添加量0.08%、单脂肪酸甘油酯添加量0.01%;在此条件下研制的豆奶含钙量高、口感顺滑、醇香细腻,其脂肪含量为1.785%,蛋白质含量为2.005g/100g,钙含量为343mg/100mL。

With soybean,bone puree and milk powder as the main raw materials,the optimal formula of high-calcium soybean milk with bone puree was determined by orthogonal test based on the single factors.The results showed that,taking 100mL soy milk as the benchmark,the optimal formula is as follows:bone puree 0.4%,milk powder 2%,sugar 3%,citric acid 0.06%.The optimal combination of composite stabilizer is:sodium carboxymethyl cellulose 0.11%;carrageenan 0.04%;sucrose fatty acid ester 0.08%and mono-fatty acid glyceride0.01%.Under this condition,the soybean milk has high calcium content,smooth taste,mellow and delicate taste.Its fat is 1.785%,protein is 2.005g/100g,and calcium is 343mg/100mL.