作　　者： ; ; ; ;

机构地区： 长春大学

出　　处： 《食品科技》 2013年第7期137-140,共4页

摘　　要： 以黄豆为原料磨浆后按不同配方比例制作高蛋白豆浆果冻,并对其理化性质及微生物指标进行检测。通过单因素实验(黄豆浆用量、复配胶比例、复配胶用量)确定影响高蛋白豆浆果冻口感和品质的因素和水平。通过正交试验设计,确定豆浆果冻的最佳制作配方为:豆浆用量为30%、复配胶比例为1:0.2、复配胶用量为1.0%。通过最佳条件得到的产品与市售同类产品相比较,质地均匀、光滑、呈乳黄色、半透明、弹性及凝胶状态佳,韧性强,气味清新,酸甜适口,且无水滴明显析出;可溶性固形物含量为34.27%,蛋白质含量为1.89%,脂肪含量为1.57%;理化指标和微生物指标均符合国家标准。 Production of the high-protein soybean-milk jelly is made with the raw materials of the soybeans which are added in proportion after refining, which physical and chemical properties and microbial indicators is to detected. To determine the factors and levels that affect the taste and quality of high-protein soybean-milk jelly by single factor experiment （the amount of soybean-milk, the mixed gum ratio, amount of mixed gum）. By orthogonal experimental design to determine the best production formulation of high-protein soybean jelly： the amount of soybean milk is 30%, the mixed gum ratio is 1：0.2, amount of mixed gum is 1.0%. The products made by optimal conditions are compared with commercially available similar ones as follows： homogeneous, smooth, milky yellow, translucent, flexible and good gel state, toughness, fresh smelly, sweet and sour taste, and no obvious precipitated water. The soluble solids content is 34.27%, protein content is 1.89%, fat content is 1.57%; the physicochemical and microbiological indicators are comply with national standards.

关 键 词： 果冻 物性检测 豆浆

领　　域： [轻工技术与工程] [轻工技术与工程]