| 豆乳饮料的稳定性及控制技术研究 |
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| 引用本文： | 安广杰,王亮.豆乳饮料的稳定性及控制技术研究[J].现代食品科技,2007,23(3):20-22. |
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| 作者姓名： | 安广杰 王亮 |
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| 作者单位： | 郑州轻工业学院,河南,郑州,450002 |
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| 摘 要： | 对影响豆乳饮料稳定性的因素及其控制措施进行了研究。试验结果表明，复合乳化稳定剂的配方为：单甘酯0．15％，蔗糖酯0．10％，卡拉胶0．05％，CMC 0．05％；影响豆乳饮料风味的因素大小为：奶粉〉蔗糖〉香精，最佳的风殊配方为：奶粉2％，草莓香精2mL，蔗糖10％。
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| 关 键 词： | 豆乳 正交实验 稳定性 |
| 文章编号： | 1673-9078(2007)03-0020-04 |
| 收稿时间： | 2006/11/2 0:00:00 |
| 修稿时间： | 2006年11月2日 |
Research on Stability of Soybean Milk |
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| AN Guang-jie,WANG Liang.Research on Stability of Soybean Milk[J].Modern Food Science & Technology,2007,23(3):20-22. |
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| Authors: | AN Guang-jie WANG Liang |
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| Abstract: | Effects of some influential factors on stability of soybean milk were studied in this article. Results indicated that the best mulsification stabilizers were GMS (0.15%), SE (0.10%), carrageenan (0.05%), and CMC (0.05%). Order of factors that effected soybean milk flavor was as follows: milk powder>sucrose>essence. The best milk powder content, strawberry essence dosage and sucrose concentration were 2%, 2mL and 10%, respectively. |
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| Keywords: | soybean milk orthogonal design experiment stability |
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