全豆豆浆的加工工艺研究  

Processing Technology of Whole-Soybean Milk

作　　者：张娟[1] 杨栋梁[1] 周媛[1] 张进军 李胜利[1] 陈佩祥[1] 闫瑞霞[1] YANG Dong-liang ZHOU Yuan ZHANG Jin-jun LI Sheng-li CHEN Pei-xiang YAN Rui-xial(Cangzhou Medical College, Cangzhou 061000, China Cangzhou Yonghe Water Mill Restaurant Management Company Limited, Cangzhou 061000, China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000 [2]沧州水磨坊永和餐饮管理有限公司,河北沧州061000

出　　处：《大豆科学》2016年第6期1013-1017,共5页Soybean Science

基　　金：沧州市科技计划项目(151204001)

摘　　要：以大豆为原料,通过浸泡、煮豆、胶体磨磨浆等工艺,制成没有豆渣产出的全豆豆浆,对全豆豆浆的加工工艺与感官品质进行研究,通过单因素试验和正交试验得出全豆豆浆的最佳工艺条件为:泡豆比为2.0∶1,水豆质量比为900∶100,煮豆沸腾时间为25 min,磨浆时间为1.5 min。With soybean as raw materials, no okara whole-soybean milk was produced through soaking, boiling beans, grinding with the colloid mill and a series of processes. The processing and sensory quality of whole-soybean milk were eualuated, the single factor and orthogonal experiments results showed that the optimal processing conditions were as follows, the mass ratio of soybean before and after soaked was 2. 0：1 ,the mass ratio of water and bean was 900：100, the boiling time was 25 min and the grinding time was 1.5 rain.

关 键 词：全豆豆浆 胶体磨 加工工艺 感官评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]