无腥味大豆中加入胡萝卜汁生产豆奶的工艺研究  

Technology for Producing Soymilk from Carrot Juice Added to Off-flavor Soybean

作　　者：崔蕊静[1] 杜茂宝[2] 张梅申[3] 

机构地区：[1]河北科技师范学院食品工程系,秦皇岛昌黎066600 [2]河北科技师范学院经济贸易系,秦皇岛昌黎066600 [3]河北省农林科学院科技管理处,石家庄050051

出　　处：《中国粮油学报》2007年第1期41-44,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：试验用无腥味大豆、胡萝卜汁为主要原料生产蔬菜汁豆奶。研究了糖、酸、防腐剂、胡萝卜汁用量、can浓度和植物油等原辅材料对制品稳定性的影响。采用强制分层法观察豆乳的稳定性。结果表明，控制干豆和水的配比为1：14，加入8％～10％的蔗糖，0．05％的柠檬酸，20％胡萝卜汁，葡萄糖酸钙不超过277．8mg／100mL（Ca^2＋25mg），山梨酸钾0．01％～0．02％，0．8％植物油，制得口味好、营养丰富、稳定性高的胡萝卜汁无腥大豆豆奶。Off- flavor soybean and carrot juice extract were exploited as the main materials to develop soymilk mixed vegetable juice. The effects on product stability of the materials, such as sugar, acid, and preservative, as well as the effects of carrot juice rate, Ca^2＋ consistency, and vegetable oil were studied. The product stability was observed by a method of compulsorily layered. It is showed that a product with delicious flavor and good stability can be made with the following procedure ： mix dry soybean with water according to ratio 1 ： 14, and put sugar 8% ～ 10%, citric acid 0.05%, carrot juice 20%, calcium gluconate no more than 77.8mg/100mL（CaE＋25mg） , potassium sorbate 0.01% ～0.02% ,and vegetable oil 0.8% into the mixture.

关 键 词：无腥味大豆 胡萝卜汁 豆奶 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]