摘要
针对全子叶豆乳的悬浮稳定性进行了研究。在全子叶豆乳的加工过程中 ,膳食纤维是影响豆乳稳定性的主要因素。采用高压均质两次 ( 2 .0× 10 7Pa ,4 .0× 10 6Pa)方法来提高产品的稳定性 ,主要从均质压力、均质次数。
The stability of whole seed soymilk were studied.In the process of whole seed soymilk,meal cellulose was the most important factor that affected the stability of soymilk.Its stability was improved by two times high pressure homogenizing (2.0×10 7 Pa,4.0×10 6 Pa),and the homogenizing pressure,the number of times homogenizing,homogenizing temperature were studied.
出处
《食品与机械》
CSCD
2003年第3期25-26,共2页
Food and Machinery
