摘要
为增加豆浆的稳定性,采用测定豆浆稳定系数、表面张力及进行感官评分的方法筛选适合用于豆浆样品的增稠剂和乳化剂,确定了最适宜的豆浆增稠剂和乳化剂的种类及其用量。经过黄原胶、刺槐豆胶、卡拉胶、结冷胶和海藻酸钠的单因素实验,黄原胶和刺槐豆胶的复配实验及黄原胶、刺槐豆胶和乳化剂(单硬脂酸甘油酯和蔗糖脂肪酸酯)的正交实验得出以下结果:黄原胶和刺槐豆胶对增加豆浆稳定性有着较好的效果,当它们的质量浓度分别为0.2g/L时,其稳定系数分别为0.737、0.742。单硬脂酸甘油酯和蔗糖脂肪酸酯复配后HLB=8、质量浓度为2g/L时,豆浆样品的稳定性最好,表面张力为41.7mN/m。当黄原胶、刺槐豆胶、乳化剂质量浓度(单硬脂酸甘油酯质量∶蔗糖脂肪酸酯质量=7∶4)分别为0.14、0.14、2g/L时豆浆的稳定性最好,此时豆浆样品的稳定系数为0.879,表面张力为41.6mN/m,感官评分为96。
To improve the soymilk stability,the thickener and emulsifier which were suitable for soymilk were chosen by determining the coefficient of stability,surface tension and sensory score of soymilk.And the most suitable thickener and emulsifier of soymilk and their dosages were determined.After single factor experiment of xanthan gum,locust bean gum,kara glue,gellan gum and sodium alginate,compound experiment of xanthan gum and locust bean gum and the orthogonal experiment of xanthan gum,locust bean gum and emulsifier（single stearic acid glyceride and sucrose fatty acid ester）were carried out,the results were as follows：xanthan gum and locust bean gum had good effect in increasing the soymilk stability in all the thickeners,and their coefficients of stability were 0.737 and 0.742 respectively,when the concentrations were both 0.2g/L.The stability of soymilk added up to highest value when the single stearic acid glyceride and sucrose fatty acid ester were blend with HLB=8 and the concentration was 2g/L,the surface tension was 41.7 mN/m.The soymilk stability was best when the contents of xanthan gum,locust bean gum and emulsifier（single stearic acid glyceride：sucrose fatty acid ester=7：4）were 0.14,0.14,2g/L respectively.And in this condition,the coefficient of stability was 0.879,the surface tension was 41.6mN/m and the sensory score was 96.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期341-345,共5页
Science and Technology of Food Industry
基金
上海市教育委员会重点学科建设项目(J50704)
关键词
豆浆
增稠剂
乳化剂
表面张力
稳定系数
感官评分
soymilk
thickener
emulsifier
surface tension
coefficient of stability
sensory score
