| 红豆奶加工工艺和配方研究 |
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| 引用本文： | 容元平,蒋世云,杨悦莹.红豆奶加工工艺和配方研究[J].广西工学院学报,2004,15(3):45-48. |
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| 作者姓名： | 容元平 蒋世云 杨悦莹 |
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| 作者单位： | 广西工学院生化系,广西,柳州,545006;广西梧州冰泉实业公司,广西,梧州,543004 |
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| 摘 要： | 以红豆为主要原料并配以辅料研制红豆奶饮料，对加工工艺和配方进行了研究，主要探讨红豆成分易沉淀的问题。结果表明：蔗糖醣：0.12％、单甘醣：0.01％、CMC-FH6：0.1％及琼脂：0.03％复配组成乳化稳定剂对红豆奶的稳定性有良好的效果，体系均匀稳定。
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| 关 键 词： | 红豆奶 工艺 配方 稳定性 |
| 文章编号： | 1004-6410(2004)03-0045-04 |
| 修稿时间： | 2004年7月2日 |
A study of the technology and recipe for processing ormosia milk |
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| RONG Yuan-ping,JIANG Shi-yun,YANG Yue-ying.A study of the technology and recipe for processing ormosia milk[J].Journal of Guangxi University of Technology,2004,15(3):45-48. |
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| Authors: | RONG Yuan-ping JIANG Shi-yun YANG Yue-ying |
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| Affiliation: | RONG Yuan-ping~1,JIANG Shi-yun~1,YANG Yue-ying~2 |
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| Abstract: | The drink of ormosia milk is mainly made of ormosia and some other ingredients.The paper studies the processing technology and the reicpe to inquire into the fact that the elements of ormosia are easy to precipitate.The result shows that the emulsifying agent made of 0.12% sucrosefatty acid-esters(SE-15)+0.01% glycerol-monastearate(DMG) +0.1% carboxy methyl cellulose sodium(CMC-Na)+0.03% agar has good effect on the stability of ormosia milk,and the system is even and stable. |
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| Keywords: | ormosia milk technology recipe stability |
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