正交法优化香蕉豆乳饮料配方的研究  

Formula Optimization of Banana Soymilk Drink by Orthogonal Method

作　　者：杨爱华[1] 于学娟[1] 高维锡[1] 王晶[1] 胡颖丹 YANG Ai-hua;YU Xue-juan;GAO Wei-xi;WANG Jing;HU Ying-dan(Yantai Vocational College,Yantai 264670,China)

机构地区：[1]烟台职业学院,山东烟台264670

出　　处：《中国食物与营养》2019年第2期43-45,共3页Food and Nutrition in China

摘　　要：以香蕉泥、豆浆、牛奶、糖为主要原料通过正交试验确定主要配方,对产品进行稳定性、乳化性、香味等综合品质的调配,制作出一种香味浓郁、口感爽滑的香蕉豆乳饮品,丰富了我国的大豆蛋白饮品市场。We used banana paste,soybean milk,milk and sugar as the main raw materials to determine the main formula through orthogonal experiments,supplemented by relevant food additive products for stability and emulsification,the deployment of flavor and so on comprehensive quality,to produce a strong aroma,taste smooth banana soybean milk drinks,enrich the soybean protein drinks market in China.

关 键 词：香蕉 豆浆 牛奶 香蕉豆乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]