大豆小米饮料生产工艺的研究  

Study on Production Process of Soybean and Millet Beverage

作　　者：魏清秀[1] 郭成宇[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《江苏调味副食品》2016年第4期32-35,44,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：以大豆和小米为原料制作饮料,通过单因素实验,对大豆和小米的比例、磨浆次数、均质压力、杀菌时间这4个因素进行研究。以沉淀率、稳定性系数、黏度、固形物含量,并结合感官评价确定大豆小米饮料的最佳工艺参数。Taking soybean and millet as raw material, four factors as the proportion of soybean and millet, number of grinding, homogeneous pressure and sterilization time were studied by single factor experiments. Sedimentation rate, stability coefficient, viscosity and solids content were detected and combined with sensory evaluation to determine the optimum parameters of soybean and millet beverage.

关 键 词：大豆小米饮料 工艺参数 感官评价 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]