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| 无腥味大豆中加入胡萝卜汁生产豆奶的工艺研究 | |
| 引用本文： | 崔蕊静,杜茂宝,张梅申.无腥味大豆中加入胡萝卜汁生产豆奶的工艺研究[J].中国粮油学报,2007,22(1):41-44. |
| 作者姓名： | 崔蕊静 杜茂宝 张梅申 |
| 作者单位： | 1. 河北科技师范学院食品工程系,秦皇岛昌黎,066600 2. 河北科技师范学院经济贸易系,秦皇岛昌黎,066600 3. 河北省农林科学院科技管理处,石家庄,050051 |
| 摘 要： | 试验用无腥味大豆、胡萝卜汁为主要原料生产蔬菜汁豆奶。研究了糖、酸、防腐剂、胡萝卜汁用量、Ca2 浓度和植物油等原辅材料对制品稳定性的影响。采用强制分层法观察豆乳的稳定性。结果表明,控制干豆和水的配比为1∶14,加入8%~10%的蔗糖,0.05%的柠檬酸,20%胡萝卜汁,葡萄糖酸钙不超过277.8mg/100mL(Ca2 25mg),山梨酸钾0.01%~0.02%,0.8%植物油,制得口味好、营养丰富、稳定性高的胡萝卜汁无腥大豆豆奶。 |
| 关 键 词： | 无腥味大豆 胡萝卜汁 豆奶 稳定性 |
| 收稿时间： | 2005-12-29 |
| 修稿时间： | 2005-12-29 |
Technology for Producing Soymilk from Carrot Juice Added to Off- flavor Soybean |
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| Cui Ruijing,Du Maobao,Zhang Meishen.Technology for Producing Soymilk from Carrot Juice Added to Off- flavor Soybean[J].Journal of the Chinese Cereals and Oils Association,2007,22(1):41-44. | |
| Authors: | Cui Ruijing Du Maobao Zhang Meishen |
| Affiliation: | 1. Dept. of Food Engineering, HNUST , Qinhuangdao Changli 066600; 2. Dept. of Economy and Trade, HNUST, Qinhuangdao Changli 066600; 3. Dept. Sciences and Technology Administrative Office, HAAFS, Shijiazhuang 050051 |
| Abstract: | |
| Keywords: | off-flavor soybean carrot juice soymilk stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |