速溶姜汁豆奶粉的研制

以大豆、奶粉和生姜为原料,研究了姜汁豆奶粉生产工艺及其关键工序。结果表明,传统工艺结合天然物质掩盖法和现代加工技术可获得理想的去腥和速溶效果。其最佳配方为:姜汁/豆浆比1:50,砂糖8%,奶粉25%。该产品具有豆奶和姜的复合香味,是一种天然、速溶、高营养、新口味的新型保健饮料。

Development of Instant Soymilk Powder with Ginger Juice

Using the soybean, milk powder and ginger as raw materials, the processing technology and key procedure of soymilkpowder added with ginger juice were studied in this paper. The results showed that the perfect effect of eliminating thebeans'smell and rapid dissolution were obtained if combining traditional technology with covering method of natural material andmodern processing technique. The proportion of ginger juice to soybean milk was 1:50(V/V). The sugar content was 8%. Themilk powder content was 25%. These were the optimum formulation. It was a kind of natural, instant beverage, rich in nutritionwith good taste and health functions in compound aroma of soymilk and ginger.