无腥味大豆加工豆乳及其稳定性研究  

Technology of Making Soymilk from Odourless Soybean

作　　者：崔蕊静[1] 高海生[1] 刘秀凤[1] 

机构地区：[1]河北科技师范学院食品工程系,昌黎066600

出　　处：《中国粮油学报》2005年第3期54-57,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：试验以无腥味大豆为原料生产豆乳,研究了原料与水的配比、乳化稳定剂的用量、均质的工艺条件以及杀菌温度等对豆乳稳定性的影响。采用静置观察法和强制分层法观察豆乳的稳定性。结果表明,豆乳生产中,豆乳浓度越高,产品越不稳定,控制干豆和水的配比为1∶14;加入0.4%HDZ-2030型豆奶稳定剂;压力30MPa下均质两次,均质温度60℃～70℃;杀菌温度为121℃,时间15min,此条件生产豆乳工艺可行,制品的稳定性高。Soymilk drink was made from odourless soybean. The effects of different mixture ratio, emulsification stabilizers, and sterilization condition on the stability of soymilk were observed, comparing with a control treatment. The stability was determined with a spectrophotometer surveying the absorbance. As showing in the results, the stability of soymilk is worse at higher density, and the optimum mixture ratio is 1∶14. The following practical processing is obtained: adding 0.4% soymilk stabilizers H, twice homogenization at pressure of 30MPa and temperature in the range of 60～70℃.The right sterilization condition is 121℃, 15min.

关 键 词：稳定性研究 豆乳 大豆加工 杀菌温度 无腥味大豆 乳化稳定剂 原料生产 工艺条件 均质 分层法 观察法 不稳定 30型 配比 静置 制干 豆奶 制品 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS214.2[轻工技术与工程—食品科学与工程]