摘要
系统地研究了调配型酸性豆乳饮料的生产工艺及影响其稳定性的各种因素 ,得出结论 :豆乳浓度越高饮料越不稳定 ;在饮料 p H远离蛋白质等电点情况下 ,p H越低越不稳定 ;搅拌速度在不产生气泡条件下越快越好 ;均质最佳条件为 1 8～ 2 5MPa,50～ 70℃ ,加酸前后各均质一次 ;调配温度选择低于 70℃的较低温度 ;30 min,60～ 70℃杀菌 ;最佳调配顺序为先将糖、水、稳定剂充分混合 ,再加入混有络合剂的豆浆 ,最后调酸 ;络合剂以加入 0 .1 7%多聚磷酸钠稳定性较好 ;以大众口味确定蔗糖添加量。
A systematic study was made on the processing and stabilizing factors of mixed acidic soymilk drink.The results are as follows:the stability of acidic soymilk drink was worse at higher density or acidity.The optimum homogenization condition is:pressure in the range of 18~25MPa and the temperature 50~70℃,the bean\|milk should be homogenized twice just before and after adding acid.Sugar,water and stabilizer dissolved before added the soybean\|milk,which would make the beverage at it's best.The optimum sterilization condition is 60~70℃,30min.The dose of the sodium tripolyphos phate (complex builder)was 0\^17%,which can make the beverage at it's lowest viscosity.The concentration of the sugar should be decided by the taste of consumer.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第5期36-38,共3页
Science and Technology of Food Industry
