强化豆乳饮料的研制  

The Investigation and Production of Enriching Soybean-milk Drink

作　　者：吴昌术[1] 

机构地区：[1]芜湖职业技术学院,安徽芜湖241000

出　　处：《芜湖职业技术学院学报》2002年第3期15-19,共5页Journal of Wuhu Institute of Technology

摘　　要：乳酸钙和抗坏血酸强化豆乳的工艺条件的研究性试验结果表明:钙盐浓度和PH值大小明显影响制品的品质。乳酸钙强化的适宜浓度为0％-0.09％,PH值为5.5-7.5;抗坏血酸强化适宜添加量为10mg％,PH值为6.30-7.50;最适的加糖量为8％,稳定剂以海藻酸钠为佳,适宜添加量为0.1％。成品通过感官评尝,具有明显的奶香味,甜酸可口。Calcium caitate and ascorbic acid are used to enriching soybean-milk focused on the conditions of processing technology. The result indicates that the quality of making product is effected obviously by calci-salt concentration and PH value. The suitable conditions for enriching by calcium caitate are concentration 0%-0.09%, PH 5.50-7.50, the suitable conditions for enriching by ascorbic acid are concentration 10mg%, PH 6.30-7.50. The most suitable sugar concentration is 8%, the best stabilizer is sodium alginate and suitable concentration is 0.1%. The product tastes deliriously sour and sweet, with the special fragrance of milk.

关 键 词：研制 豆乳饮料 乳酸钙 抗坏血酸 浓度 PH值 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]