豆浆稳定性工艺优化的研究

豆浆作为营养健康的食品受广大人群的欢迎,但是放置过久后会出现分层现象,影响豆浆的质量和销售.分别对影响稳定性高低的均质压力、添加乳化剂、稳定剂和低价盐进行单闪素试验,并用正交设计实验来确定最佳工艺提高稳定性.结果表明:当均质条件是15 Mpa,CMCNa添加量为0.05%,单甘酯添加量为0.1%,NaCl添加量为0.025%时,复配后的豆浆稳定系数可以达到0.784,可以在4℃放置1个月不分层.

Technology Optimization For Soybean Milk Stability

As a nutritional healthy food,soybean milk is welcomed by the majority.However,there will be stratification of soybean milk by over-preservation,sequentially affecting its quality and sales.In this article,a series of single factor experiments were carried out upon the process homogenization pressure and the addition level of emulsifier,stabilizer and protosalt.Moreover,an orthogonal design experiment was conducted to determine the best technology for the stability improvement.Results showed when the homoge...