磷酸盐对豆乳饮料稳定性的影响  

Influence of Phosphate on the Stability of Soymilk

作　　者：赵芳芳[1] 肖林平[1] 刘小杰[1] 

机构地区：[1]杭州娃哈哈集团有限公司,杭州310018

出　　处：《食品工业》2009年第2期25-26,共2页The Food Industry

摘　　要：从乳化稳定性、沉淀率及口感、色泽等方面,采用单因素试验及正交试验分别研究单个磷酸盐及复合磷酸盐对豆乳稳定性的影响,筛选出几个适用于豆乳的单个磷酸盐;复合磷酸盐的最佳配比为六偏磷酸钠∶三聚磷酸钠∶焦磷酸钠=1∶1∶2,且添加总量为0.08%。From the stability of emulsification, the ratio of sedimentation, the taste and color, through single factor test and orthogonal test, the effects of single-phosphate and complex-phosphate on the stability of soymilk were studied. Some single-phosphates which are suitable for soymilk were selected. The best combing ratio of mixed phosphate （Sodium Hexametaphosphate： Sodium Tripolyphosphate： Sodium pyrophosphate） was 1：1：2 and the best mixed phosphates quantity was 0.08%.

关 键 词：磷酸盐 豆乳 乳化稳定性 沉淀率 色泽口感 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]