制首乌黑豆奶制作工艺  

Production Process of Black Bean Milk Adding Extracts from Radix Polygoni Multiflor

作　　者：陈咏涵 薛慧玲[1] 欧阳灿 CHEN Yonghan;XUE Huiling;OUYANG Can(School of Food and Bioengineering,Chengdu University,Chengdu 610106;Culinary Institute,Sichuan Tourism College,Chengdu 610106)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]四川旅游学院烹饪学院,成都610100

出　　处：《食品工业》2025年第1期21-24,共4页The Food Industry

摘　　要：探究不同制首乌提取液对豆奶品质的影响,通过单因素试验结合正交试验进行探究,以制首乌、黑豆为主要原料,用不同过筛数目、熬煮时间、熬煮温度提取制首乌提取液。在黑豆中添加不同比例的制首乌提取液以判断黑豆奶的感官特性,以感官品质评价设计最终配方。结果显示,制首乌粉与水比例1︰30(g/mL),在80℃熬煮35min取得的溶出率最佳,为86.7%。在此工艺下,确定了制备制首乌黑豆奶的最佳配方,结果显示:选择制首乌提取液350 g、黑豆55 g、白砂糖13 g进行热磨浆,经均质调配出后得到的制首乌黑豆奶感官评价最佳,其组织状态均匀,气味浓郁清香,口感细腻。The effects of different extracts of Radix Polygoni Multiflor on the quality of soy milk were studied.The experiment was conducted through single factor test and orthogonal test.Radix Polygoni Multiflor and black bean were used as main raw materials,and different sieved numbers,cooking time and cooking temperature were used to extract the extracts.The sensory properties of black soy milk were judged by adding different proportions of Radix Polygoni Multiflor extract to black beans,and the optimal compound formula was designed to obtain the final product by sensory quality evaluation.The results showed that the ratio of aconitum powder to water was 1︰30(g/mL),and the optimal dissolution rate was 86.7%after boiling at 80℃for 35 min.Under this process,we determined the best formula for preparing the black soybean milk of Radix Polygoni Multiflori.The results showed that 350 g of Radix Polygoni Multiflori extract,55 g of black soybean and 13 g of white sugar were subjected to hot grinding,and the sensory evaluation of the black soybean milk of Radix Polygoni Multiflori was the best.

关 键 词：制首乌 黑豆 豆奶 工艺 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]