摘要
研究了不同ＨＬＢ值的混合乳化剂和增稠剂对豆奶稳定性的影响，结果表明：ＨＬＢ为１１～１３时乳化剂具有良好的结果，黄原胶的效果优于其它增稠剂，豆奶的稳定性和它的粘度没有相关性，正交试验的最佳条件为：黄原胶０．４ｇ／ｋｇ，海藻酸钠０．５ｇ／ｋｇ，ｐＨ６．５（杀菌条件１２１℃，１５ｍｉｎ），与牛奶相比较，用模糊数学方法对最佳工艺条件下生产的豆奶进行感官质量分析，结果表明，该豆奶的感官特性可以接受。
The effectiveness of thickeners and mixed-emulsifiers with different HLB on soymilk stability were measured.The results indicated that an emulsifier with HLB 11～13 had satisfacto-ry efficiency,and Xanthan gum was the best agent compared with the others.The stability of soymilk was not related to its viscosity,The optimum condltions (0. 4 g/kg Xanthan,0.5g/kg sodium alginate,pH 6.5;sterilized at 121 C for 15 min.)were obtained by the perpendicular design of 34 factors. The sensory quality of soymilk was evaluated by fuzy mathematics and results were compared with cows'milk.The soymlk beverage was found to be acceptable.
关键词
豆奶
稳定性
乳化剂
增稠剂
模糊数学
感官质量
soymilk
stability
emulsifier
thickener
fuzzy mathematics
sensory quality
