摘要
以大豆、可可粉为主要原料研制巧克力豆奶。通过正交试验,研究巧克力豆奶产品配方及乳化稳定剂复配方案。结果表明:巧克力豆奶最佳配方为大豆9.0%、全脂乳粉1.0%、白砂糖6.0%、可可粉1.0%;乳化稳定剂最佳复配方案为微晶纤维素0.25%、卡拉胶0.013%、单,双甘油脂肪酸酯0.10%、硬脂酰乳酸钠0.04%。
As raw material,soybean and cocoa powder are used to develop chocolate soybean milk. The product formulation of chocolate soybean milk and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted material formula of chocolate soybean milk was as follows: soybean 9. 0%,whole milk powder 1. 0%,white sugar 6. 0%,cocoa powder 1. 0%. The best stabilizer compositional formulation was as follows: microcrystalline cellulose 0. 25%,carrageenan 0. 013%,single and double glycerin fatty acid ester 0. 10%,sodium stearoyl lactate 0. 04%.
出处
《江苏调味副食品》
2015年第2期10-13,共4页
Jiangsu Condiment and Subsidiary Food
关键词
大豆
可可粉
稳定剂
配方
soybean
cocoa powder
stabilizer
formulation
