| 野山核桃豆奶生产工艺优化 |
| |
| 引用本文： | 颜金香,揭雅娇,王珏,黄柯仁,黄群. 野山核桃豆奶生产工艺优化[J]. 粮食科技与经济, 2014, 39(5): 63-66 |
| |
| 作者姓名： | 颜金香 揭雅娇 王珏 黄柯仁 黄群 |
| |
| 作者单位： | 吉首大学 食品科学研究所,湖南吉首,416000 |
| |
| 基金项目： | 2013年生物食品类专业学生创新训练中心创新项目 |
| |
| 摘 要： | 以野山核桃、大豆为原料,对野山核桃豆奶配方及复合稳定剂进行优化.优化配方为原浆配比（山核桃浆：豆浆）1：2.0、蔗糖用量5.0％、原浆总量45.0％;复合稳定剂为单甘酯0.06％、羧甲基纤维素钠0.055％、黄原胶0.05％、卡拉胶0.05％.优化后的野山核桃豆奶口感圆润,呈均匀的乳黄色。
|
| 关 键 词： | 野山核桃 大豆 豆奶 生产配方 复合稳定剂 |
Optimization for Production Process of Wild Walnut Soymilk |
| |
| Yan Jinxiang,Jie Yajiao,Wang Jue,Huang Keren,Huangqun. Optimization for Production Process of Wild Walnut Soymilk[J]. Grain Technology and Economy, 2014, 39(5): 63-66 |
| |
| Authors: | Yan Jinxiang Jie Yajiao Wang Jue Huang Keren Huangqun |
| |
| Affiliation: | (Institute of Food Science of Jishou University, Jishou, Hunan 416000) |
| |
| Abstract: | The recipe and compound stabilizer of the wild walnut soymilk will be optimized by using wild walnut and soybean as the raw materials.The ingredients of the optimized recipe are the followings ：the ratio of magma （wild walnut liquid ：soybean milk） is 1：2.0,the dosage of saccharose is 5.0%, the total magma occupies 45.0%.The ingredients of compound stabilizer inelude 0.06% of monoglyceride,0.055% of C MC-Na,0.05% of xanthan gum and 0.05% of carrageenan.After optimized,the wild walnut soymilk drinks with pure creamy yellow, delicious taste. |
| |
| Keywords: | wild walnut soybean soymilk production formula compound stabilizer |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
