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大豆科学  2009 

豆浆稳定性工艺优化的研究

DOI: 10.11861/j.issn.1000-9841.2009.05.0898

Keywords: 豆浆,稳定性,正交设计

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Abstract:

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因素试验,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15Mpa,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。

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