| 姜汁凝固型豆乳配方与工艺优化研究 |
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| 引用本文： | 于新,李小华,周笑妹,黄小红. 姜汁凝固型豆乳配方与工艺优化研究[J]. 食品科学, 2010, 31(6): 297-301. DOI: 10.7506/spkx1002-6630-201006071 |
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| 作者姓名： | 于新 李小华 周笑妹 黄小红 |
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| 作者单位： | 1.仲恺农业工程学院轻工食品学院 2.塔里木大学生命科学学院 |
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| 基金项目： | 广东省科技计划项目(2005B20401002) |
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| 摘 要： | 以黄豆、生姜为主要原料，通过单因素及正交试验进行姜汁凝固型豆乳配方与工艺优化研究。确定其配方为豆水质量比1:7，姜汁添加量8.0g/100g 豆乳，蔗糖添加量9.0g/100g 豆乳，奶粉质量分数添加量5.0g/100g 豆乳，卡拉胶数添加量0.01g/100g 豆乳，黄原胶添加量0.02g/100g 豆乳；其凝固条件为pH6.2、温度60℃、保温5min，可制得凝胶强度较大(108.2g)、无豆腥味、香滑爽口的凝固型豆乳。
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| 关 键 词： | 生姜 豆乳 凝固 配方 工艺 |
| 收稿时间： | 2009-02-27 |
Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk |
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| YU Xin,LI Xiao-hua,ZHOU Xiao-mei,HUANG Xiao-hong. Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk[J]. Food Science, 2010, 31(6): 297-301. DOI: 10.7506/spkx1002-6630-201006071 |
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| Authors: | YU Xin LI Xiao-hua ZHOU Xiao-mei HUANG Xiao-hong |
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| Affiliation: | (1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；2. College of Life Science, Tarim Unversity, Alaer 843300, China) |
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| Abstract: | Soybean and ginger were used as main materials to develop ginger flavored soymilk.The production process of ginger flavored soymilk was investigated by single factor and orthogonal array methods.Results showed that the optimal formula of ginger flavored soymilk made from soybean slurry with a material/water ratio of 1:7(m/m) consisted of ginger juice 8.0%,cane sugar 9.0%,milk powder 5.0%,carrageenan 0.01%(mass fraction),and xanthan gum 0.02 g/100 g.The optimal values of pH,temperature and temperature-holdin... |
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| Keywords: | ginger soymilk coagulation formulation production process |
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