| 富碘黑大豆植物蛋白饮料的生产工艺 |
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| 引用本文： | 辛建刚,芮汉明.富碘黑大豆植物蛋白饮料的生产工艺[J].食品与发酵工业,2005,31(2):142-144. |
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| 作者姓名： | 辛建刚 芮汉明 |
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| 作者单位： | 1. 广东福来喜食品有限公司,陆丰,516500
2. 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 介绍了富碘黑大豆植物蛋白饮料的中试生产工艺、配方和操作要点。生产工艺条件是 :黑大豆先用 90～ 95℃热水浸泡 1h ,再用室温水 (2 0～ 2 6℃ )浸泡 4h ,黄豆用室温水浸泡 5h ;pH 6 9～ 7 2 ,85～ 90℃热水磨浆 ;70～ 75℃ ,- 0 . 5～ - 0 . 6MPa真空脱臭 ;6 5～ 70℃ ,18～ 2 0MPa第二次均质 ;137℃ ,5s灭菌 ,生产的产品口感柔和 ,组织细腻 ,稳定性好。同时对大豆的浸泡、磨浆、脱腥、均质、灭菌等关键工艺进行了讨论。
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| 关 键 词： | 富碘黑大豆 植物蛋白饮料 工艺 |
| 修稿时间： | 2004年10月14 |
The Technology of Manuf-acturing Lodide Enriched Black Soybean Drinks |
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| Xin Jiangang,Rui Hanming.The Technology of Manuf-acturing Lodide Enriched Black Soybean Drinks[J].Food and Fermentation Industries,2005,31(2):142-144. |
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| Authors: | Xin Jiangang Rui Hanming |
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| Affiliation: | Xin Jiangang1 Rui Hanming2 1 |
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| Abstract: | Techniques of the composition and processing of iodide enriched black soybean vegetable drinks were illustrated. The critical process, such as, soaking, grinding, deodorizing was discussed. Beans were soaked at 90℃～95℃ for 1h, then room temperature (20℃～25℃) for 4 hours; grinding conditions are: pH 6.9～7.2, 85℃～90℃; deodorizing at 70℃～75℃, -0.5～-0.6 MPa; the second homogenizing is at 65℃～70℃, 18～20 PMa; sterilizing is at 137℃, 5s. The product has soft taste, smooth texture and good stability. |
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| Keywords: | iodide enriched black soybean vegetable protein drink technology |
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