大米调配型酸豆乳稳定性研究  

Study on the Stability of Soy Yoghurt with Rice

作　　者：杨红霞[1] 谢慧丽 

机构地区：[1]鹤壁职业技术学院食品工程学院,河南鹤壁458030 [2]濮阳市工业和信息化局食品工业办公室,河南濮阳457000

出　　处：《河南农业科学》2013年第7期150-152,共3页Journal of Henan Agricultural Sciences

基　　金：河南省高等学校青年骨干教师资助计划项目(2010GGJS-276)

摘　　要：为了获得制备大米调配型酸豆乳的最佳工艺条件,对影响大米调配型酸豆乳稳定性的因素进行分析,并确定其最佳条件。结果表明,制备大米调配型酸豆乳的最佳条件为大豆与大米配比3∶1;稳定剂用量为琼脂0.10%、CMC-Na 0.05%、黄原胶0.050%;均质条件为2次均质,第1次均质压力为40MPa、第2次均质压力为30MPa;灭菌条件为100℃、20min。在此条件下,大米调配型酸豆乳的感官评价最佳,沉淀率最低,为0.981%。In order to obtain optimal process conditions of soy yoghurt made from rice and soy- bean,the factors which influenced the stability of soy yoghurt were analyzed, and the optimum conditions were determined. The results showed that the optimum ratio of soybean to rice was 3 ： 1;the optimum dosage of stabilizer was 0.10% agar,0.05% CMC-Na,0. 050% xanthan gum~ the optimum homogenization condition was homogenization times of two, with first homogeniza- tion pressure of 40 MPa, and second homogenization pressure of 30 MPa; the optimum sterilization condition was 100 ℃ ,20 rain. Under the conditions,the sensory evalution of the soy yogurt was the best,and the sedimentation rate was the lowest（0. 981%）.

关 键 词：大米 调配型 酸豆乳 稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]