摘要
[目的]制作菠萝味豆浆,丰富果味豆浆种类。[方法]以菠萝和大豆为原料,菠萝榨汁,大豆浸泡后制成豆浆,通过正交试验确定菠萝汁、菠萝香精、蔗糖、豆浆浓度及稳定剂的最佳配比。[结果]菠萝味豆浆的最佳配方为菠萝汁2.0%、菠萝香精0.2%、蔗糖8.0%、豆浆浓度6.0%,可同时加入0.12%蔗糖脂肪酸酯和0.12%CMC保持豆浆的稳定。[结论]制成了感官性状良好、理化指标合格的菠萝味豆浆,易被消费者接受。
[Objective] The study was to make soybean milk of pineapple,and to enlarge the kind of soybean milk.[Method] Using pineapple and soybean as materials,expressed the pineapple into juice,make the soybean into milk after been immersed,the best match of pineapple juice,pineapple flavor,cane sugar,soybean milk concentration and stabilizer were confirmed by orthogonal test.[Result] The best formula of soybean milk of pineapple was showed as following：pineapple juice 2.0%,pineapple flavor 0.2%,cane sugar 8%,soybean milk concentration 6%,added 0.12% sucrose fatty acid ester and 0.12% CMC to keep stability at the same time.[Conclusion] The soybean milk of pineapple was invented,which had better sensory characteristics and more qualified physical and chemical indicators,and it was easy to be accepted by consumers.
出处
《安徽农业科学》
CAS
北大核心
2010年第10期5304-5305,5351,共3页
Journal of Anhui Agricultural Sciences
关键词
豆浆
感官性状
理化指标
Soybean milk
Sensory characteristics
Physical and chemical indicators
