一种无豆腥味低糖豆奶的制备工艺研究  

Study on the Preparation Technology of Low Sugar Soybean Milk Without Bean-fishy Flavor

作　　者：李志刚 袁奇[1] 许琦 唐冠群[1] 孙合群[1] 颜东方 郭甲[1] 沈硕[1] 彭颖[2] LI Zhi-gang;YUAN Qi;XU Qi;TANG Guan-qun;SUN He-qun;YAN Dong-fang;GUO Jia;SHEN Shuo;PENG Ying(Angel Yeast Co.,Ltd,Yichang 443003,China;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《饮料工业》2021年第3期44-47,共4页Beverage Industry

基　　金：2019年湖北省博士后创新岗位基金;国家自然科学基金(31571847)。

摘　　要：本研究通过单因素实验探讨无豆腥味低糖豆奶的制备工艺,经过实验可知酵母抽提物的最佳添加量为0.03%、三氯蔗糖的最佳添加量为0.003%。此时制备的豆奶pH为6.56,色泽洁白,色度为L*=68.89、a*=0.64、b*=7.88,并且豆奶味浓郁、无豆腥味;在白砂糖含量仅为3%时,0.003%的三氯蔗糖就能使豆奶达到适中且纯正的甜感。In this study,the single factor experiment was conducted to explore the preparation technology of low-sugar soy milk without beantuyte flavor.Through the experiment,the optimal addition amount of yeast extract and sucralose was 0.03%and 0.003%respectively.At this time,the pH of the prepared soy milk was 6.56,white and the color was L*=68.89、a*=0.64、b*=7.88,and the flavor of the soy milk was rich and there was no beany flavor;When the sugar content was only 3%,0.003%sucralose gives soy milk a moderate and true sweetness.

关 键 词：酵母抽提物 无豆腥味 低糖 豆奶 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]