香蕉豆奶的配方和稳定性研究  

Study on the Formula and Stability of Banana-soymilk Drink

作　　者：杨君[1] 段元波[2] 刘后伟[1] 

机构地区：[1]广东农工商职业技术学院,广东广州510507 [2]成都工业学院,四川成都610031

出　　处：《农产品加工（下）》2015年第11期9-11,15,共4页Farm Products Processing

摘　　要：为解决当今香蕉深加工产品稀缺和果汁豆奶品种单一的问题,以香蕉、豆奶等为主要原料,采用单因素试验和正交试验设计,通过感官综合评定和沉淀率的测定对香蕉豆奶最佳工艺配方和稳定性进行研究。结果显示,香蕉豆奶的最佳配方是豆奶30%,香蕉汁16%,白砂糖7%,CMC 0.15%,琼脂0.06%,海藻酸钠0.08%。以此配方调配出的香蕉豆奶色泽微黄,组织状态稳定,具有浓郁的香蕉和豆奶的清香滋味及气味。The banana-soymilk drink is developed for overcoming strait of deep processing of banana and soymilk. The optimal formula gained by testing of sensory evaluation and precipitation rate by means of single factor and orthogonal experiment is determined as follow： soymilk 30%, banana 16%, sugar 7%, CMC 0.15%, agar 0.06%, sodium alginate 0.08%. The best banana-soymilk drink with light yellow color and fresh aroma of banana and soymilk.

关 键 词：香蕉 豆奶 沉淀率 稳定性 

分 类 号：TS275.7[轻工技术与工程—农产品加工及贮藏工程]