黄瓜汁豆乳饮料配方的研究  

Study on Formula of Cucumber Juice Soymilk Beverage

作　　者：艾明艳[1] 郑晓冬[2] 陆健康[1] 唐代萍 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《中国果菜》2015年第4期17-20,27,共5页China Fruit & Vegetable

基　　金：塔里木大学校长基金硕士项目(TDZKSS201205)

摘　　要：本文以黄豆和黄瓜为主要原料,开发研制出黄瓜汁豆乳饮料,通过单因素试验和正交试验,对其的最优配方进行研究。结果表明:黄瓜汁豆乳饮料的最佳配方为豆乳30%、白砂糖5.5%、黄瓜28%、柠檬酸0.025%。所制得的黄瓜汁豆乳饮料无豆腥味,气味协调,酸甜适中,滋味纯正,口感细腻,易被接受。In this paper, using cucumber and soybean as raw materials, the formula of cucumber juice soymilk beverage were studied by single factor and orthogonal test. The results showed that the best formula of cucumber juice soymilk beverage was constituted by 30% soybean, 5.5% sugar,28% cucumber, 0.025% citric acid. The cucumber juice soymilk beverage prepared with this formula has good flavor without beany flavor.

关 键 词：豆乳 黄瓜 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]