摘要
本文测定了不同HLB值的混合乳化剂和几种稳定增稠剂对豆奶的稳定效果,并通过正交实验得到了最适工艺条件。结果表明:当HLB=11～13时乳化剂的效果较好。黄原胶的效果优于其它增稠剂,使用量约为0.05％。豆奶的粘度与稳定性无正比关系。添加0.04％黄原胶和0.05％海藻酸钠的豆奶,在pH6.5、121℃灭菌15min条件下能满足3个月的货架期要求。
The effect of several emulsifiers of different HLB value and stabilize-thickening agents on soymilk stability were studied.The results indicated that,as the HLB rated between 11-13,all the emulsifiers showed best effect,among the thickening agents xanthan gum was the best.The optimum dose was about 0. 05% when using xanthan only,and the stability of soymilk was not related to its viscosity, only the results of 34 factorial experiment showed that while sterilized at pH 6. 5, 121℃ for 15 min, the soymilk with 0. 04% xanthan gum and 0. 05% sodium alginate had a long shelf life time than three months.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第1期32-36,共5页
Food and Fermentation Industries
