Study on Stabilities of Apple Juice Soymilk Beverage(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年06期
- Page:
- 830-834
- Research Field:
- Publishing date:
Info
- Title:
- Study on Stabilities of Apple Juice Soymilk Beverage
- Author(s):
- ?LIU Sha-sha; LI Bao-guo; GUO Wen-li
- ?(Institute of Food Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China)
- Keywords:
- Apple juice soymilk beverage; Stability
- PACS:
- -
- DOI:
- 10.11861/j.issn.1000-9841.2013.06.0830
- Abstract:
- ?In this paper,one kind of nutritious and delicious beverage mixing with apple juice and soymilk was prepared and its storage stability was studied.The effects of thickener,chelator,the homogenization and pasteurization on the stability and the taste of apple juice soymilk beverage were studied using single factor and orthogonal test.The proportion of composite thickener of apple juice soymilk beverage was constituted by 0.15% pectin,0.25% CMC-Na and 0.30% sodium alginate tech grade.The optimal proportion of composite phosphatic was constituted by 0.04% hexametaphosphate,0.04% potassium tripolyphosphate,0.04% sodium pyrophosphate.The optimum processing conditions were homogened by 50+25 MPa at 55℃ for twice,pasteurized at 85℃ for 15 min.Under those conditions,stability coefficient of the compound beverage was 0.921,centrifugal sedimentation rate was 1.13%.It was a new kind of beverage suitable for industrialized production.
Last Update: 2014-04-04