Research on Production Technology of Instant Compound Powder of Water Chestnut and Soybean(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年03期
- Page:
- 397-401
- Research Field:
- Publishing date:
Info
- Title:
- Research on Production Technology of Instant Compound Powder of Water Chestnut and Soybean
- Author(s):
- WEI Hai-xiang; LIANG Bao-dong; LI Xiang-li; FENG Lei; FAN Yong-fei
- (Life Science and Engineering Department of Jining University,Qufu 273155,China)
- Keywords:
- Water chestnut; Soybean; Instantly dissolved; Compound powder; Processing technology
- PACS:
- TS214.2
- DOI:
- 10.11861/j.issn.1000-9841.2013.03.0397
- Abstract:
- Using soybeans and water chestnuts as raw material,instant dissolved compound powder of water chestnut and soybean was researched to improve deep production of water chestnut and new product development.By monofactorial and L9（34）orthogonal test,the key processing technology of the instant compound powder of water chestnut and soybean was discussed.The synergistic of 1.0‰ sodium pyrosulfite and 1.0% citric acid had the best effect of protecting the color of water chestnut.Beany flavor of soybean was reduced by 0.2% sodium hydrogen carbonate.The influencing of tested factors on compound powder in descending order was the ratio of water chestnut to soybean>sugar>maltodextrin. The optimal formula was 1∶1 of water chestnut to soybean ratio,5% maltodextrin and 6% sucrose.The optimized product has a delicate taste and unique flavor,low sugar content and intensified function.
Last Update: 2014-03-04