WEI Hai-xiang,LIANG Bao-dong,LI Xiang-li,et al.Research on Production Technology of Instant Compound Powder of Water Chestnut and Soybean[J].Soybean Science,2013,32(03):397-401.[doi:10.11861/j.issn.1000-9841.2013.03.0397]
菱角大豆速溶复合粉加工工艺的研究
- Title:
- Research on Production Technology of Instant Compound Powder of Water Chestnut and Soybean
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 为促进菱角的深加工和新产品开发,以菱角和大豆为主要原料,研究了菱角大豆速溶复合粉的加工工艺。通过单因素和L9(34)正交试验设计,探讨了菱角大豆速溶复合粉生产工艺及其关键技术。结果表明:1.0‰的焦亚硫酸钠和0.5%的柠檬酸协同作用对菱角护色效果最佳;0.2% NaHCO3对大豆的脱腥效果较好;不同因素对菱角大豆速溶复合粉的影响显著性顺序为菱角大豆比例>蔗糖>麦芽糊精。最佳配比组合为菱角大豆比例1∶1,麦芽糊精5%,蔗糖6%。此工艺所得产品为口感细腻、风味独特、含糖量低和功能性强的新型固体饮料。
- 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.
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