摘要
玉米豆乳是以玉米、大豆为原料,经一系列科学加工而制成的一种风味、色泽、口感、质地俱佳的有益于人们身体健康的优质天然乳饮料。本文讨论了该饮料的生产工艺条件、产品配方,并对产品的稳定性、悬浮性做了细致的研究。结果表明:生产中避开大豆蛋白的等电点及其变性温度,添加适当的乳化稳定剂,再经高压均质,可以显著地提高产品的质量和吸收率,增加了玉米豆乳的特有风味。
In this paper, the processing technology, prescription, stability, suspension property of a new type of health milk drink that was made of corn and soybean was studied. The result showed the product抯 quality would greatly improve by adding emulsifying agent and stabilizer in the situation of avoiding iso-electric point and denaturalization temperature of the bean protein. And the drink has good flavor and taste as well as fine quality.
