一种无豆腥味低糖豆奶的制备工艺研究

Study on the Preparation Technology of Low Sugar Soybean Milk Without Bean-fishy Flavor

本研究通过单因素实验探讨无豆腥味低糖豆奶的制备工艺,经过实验可知酵母抽提物的最佳添加量为0.03%、三氯蔗糖的最佳添加量为0.003%。此时制备的豆奶pH为6.56,色泽洁白,色度为L*=68.89、a*=0.64、b*=7.88,并且豆奶味浓郁、无豆腥味;在白砂糖含量仅为3%时,0.003%的三氯蔗糖就能使豆奶达到适中且纯正的甜感。

In this study,the single factor experiment was conducted to explore the preparation technology of low-sugar soy milk without beantuyte flavor.Through the experiment,the optimal addition amount of yeast extract and sucralose was 0.03%and 0.003%respectively.At this time,the pH of the prepared soy milk was 6.56,white and the color was L*=68.89、a*=0.64、b*=7.88,and the flavor of the soy milk was rich and there was no beany flavor;When the sugar content was only 3%,0.003%sucralose gives soy milk a moderate and true sweetness.