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Technology Optimization For Soybean Milk Stability(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年05期
Page:
898-901，905
Research Field:
Publishing date:

Info

Title:
Technology Optimization For Soybean Milk Stability
Author(s):
ZHU Wei-guang; WANG Li-ping; YU Jun
Food College of Shanghai Ocean University，Shanghai 201306，China
Keywords:
Soybean milk; Stability; Orthogonal design experimental
PACS:
TS214
DOI:
10.11861/j.issn.1000-9841.2009.05.0898
Abstract:
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 homogening pressure was 15Mpa，the addition level of CMC-Na was 0.05%，monoglycerides was 0.1%，and of NaCl was 0.025%，the stability coefficient of the re-confected soybean milk could reach 0.784，of which the delamination could be avoided under 4℃ for 1 month.

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Last Update: 2014-09-18