一种豆浆专用悬浮剂的开发
首发时间:2012-11-12
摘要:豆浆作为营养健康的食品深受人们欢迎,但是其放置过久会出现分层现象,严重影响了豆浆的品质和销售。本研究从豆浆加工工艺条件、添加各种浓度的单甘脂乳化剂和以亲水胶体魔芋胶,及其与黄原胶等多糖的复配混合物为稳定剂的添加量等方面,对影响豆浆稳定性的因素进行了单因素和复配试验,优化生产参数,提高豆浆的稳定性。最终得到最佳配比以及稳定性最好的浓度的组合0.02%单甘酯+0.02%(魔芋胶+羧甲基纤维素钠/4:6)或者0.02%单甘酯+0.01%(魔芋胶+瓜尔豆胶/4:6)作为豆浆的专用悬浮剂。
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The Development of Suspending Agent for Soya-bean milk
Abstract:Soya-bean milk is one of the most popular health food in china. However, when it placed too long, it appeared to be statified, this phenomenon impacted on the quality of soybean milk and its sales. In this study, a special soya-bean milk suspending agent was developed to improve the stability of soya-bean milk system by addition of konjac glucomannan mixture of hydrocolloids and emulsifiers monoglycerides. Improving processing condition, adding soya-bean milk by monoglycerides and mixing with konjac glue or its complexes which blended with hydrocolloids.Finally, the best ratio for the special soya-bean milk suspending agent was 0.02% monoglyceride + 0.02% (konjac gum + CMC-Na) or 0.02% monoglyceride + 0.01% (konjac gum + guar gum). In the former group, konjac gum: CMC-Na = 4:6, and in the latter group, konjac gum: Guar = 4:6.
Keywords: soya-bean milk suspension konjac gum polysaccharide stability
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