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The Influence of Desalination Rate on Stability of Soymilk and Solubility of Soymilk Powder(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年02期
Page:
302-305
Research Field:
Publishing date:

Info

Title:
The Influence of Desalination Rate on Stability of Soymilk and Solubility of Soymilk Powder
Author(s):
HU QiLI Liang-liangWANG Rui-canGUO Shun-tang
College of Food Science & Nutritional Engineering, China Agricultural University,Beijing 100083
Keywords:
Soymilk Soymilk powderSalt ions Soakage
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2015.02.0302
Abstract:
Soybean contains many sorts of salt ions, such as calcium, magnesium, sodium, potassium and so on.Salt ions transferred into soymilk in the course of processing, which could influence stability of soymilk and solubility of soymilk powder. In this study, we combined ultrafiltration and ion exchange to remove salt ions, then add different amounts of salt ions into soymilk to study the influence of desalination.The results showed that, desalination can remarkably increase the stability of soymilk and the content of soluble protein improved by 5%, dispersibility improved by over 25% and wettability decreased by about 2/3.Moreover, it obviously improved the soakage of soymilk powder.

References:

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Last Update: 2015-06-08