大豆牛奶布丁配方的研究  

Study on formula of soybean milk pudding

作　　者：李天骄[1] 尹乐 林圣楠 刘施琳 艾丽丝 王红丽[1] 林向阳[1] LI Tian-jiao;YIN Le;LIN Sheng-nan;LIU Shi-lin;AI Li-si;WANG Hong-li;LIN Xiang-yang(College of Biological Science and Technology,Fuzhou University,Fuzhou 350108,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《粮食与饲料工业》2018年第4期14-19,共6页Cereal & Feed Industry

基　　金：福建省新世纪优秀人才支持计划课题(SW2007-20)

摘　　要：以豆浆为基础原料,以感官评定和质构分析为指标研究大豆牛奶布丁的工艺配方。在单因素试验的基础上,采用正交试验,利用SPSS 22.0软件以及Excel软件进行数据分析,得出大豆牛奶布丁的最佳配方为:豆浆质量分数为6%,木糖醇添加量为8%,氯化钾添加量为0.10%,总胶添加量为1.2%,魔芋胶占总胶的比例为14%,奶粉添加量为8%,柠檬酸添加量为0.14%。Using soybean milk as the base material,the process formula of soybean milk pudding was studied with sensory evaluation and texture analysis as the index.Based on thesingle factor test,orthogonal testwas adopted,and SPSS 22.0 software and Excel software were used for data analysis.The best formula for soybean milk pudding was as follows:mass fraction of soybean milk 6%,addition amount of xylitol 8%;addition amount ofpotassium chloride 0.10%;total gumaddition amount 1.2%;ratio of konjac gum to total gum 14%;addition amount of milk powder 8%;citric acid content 0.14%.

关 键 词：大豆 牛奶 琼胶 魔芋胶 木糖醇 布丁 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]