[1]张娟,杨栋梁,周媛,等.全豆豆浆的加工工艺研究[J].大豆科学,2016,35(06):1013-1017.[doi:10.11861/j.issn.1000-9841.2016.06.1013]
　ZHANG Juan,YANG Dong-liang,ZHOU Yuan,et al.Processing Technology of Whole-Soybean Milk[J].Soybean Science,2016,35(06):1013-1017.[doi:10.11861/j.issn.1000-9841.2016.06.1013]
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全豆豆浆的加工工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第35卷 期数: 2016年06期 页码: 1013-1017 栏目: 出版日期: 2016-11-20
Title:
Processing Technology of Whole-Soybean Milk
作者:
张娟1; 杨栋梁1; 周媛1; 张进军2; 李胜利1; 陈佩祥1; 闫瑞霞1
（1.沧州医学高等专科学校，河北 沧州 061000; 2.沧州水磨坊永和餐饮管理有限公司，河北 沧州 061000）
Author(s):
ZHANG Juan1;  YANG Dong-liang1;  ZHOU Yuan1;  ZHANG Jin-jun2;  LI Sheng-li1;  CHEN Pei-xiang1;  YAN Rui-xia1
（1.Cangzhou Medical College, Cangzhou 061000, China; 2. Cangzhou Yonghe Water Mill Restaurant Management Company Limited, Cangzhou 061000, China）
关键词:
全豆豆浆; 胶体磨; 加工工艺; 感官评价
Keywords:
Whole-soybean milk;  Colloid mill;  Processing technology;  Sensory evaluation
DOI:
10.11861/j.issn.1000-9841.2016.06.1013
文献标志码:
A
摘要:
以大豆为原料，通过浸泡、煮豆、胶体磨磨浆等工艺，制成没有豆渣产出的全豆豆浆，对全豆豆浆的加工工艺与感官品质进行研究，通过单因素试验和正交试验得出全豆豆浆的最佳工艺条件为:泡豆比为2.0∶1，水豆质量比为900∶100，煮豆沸腾时间为25 min，磨浆时间为1.5 min。
Abstract:
With soybean as raw materials, no okara whole-soybean milk was produced through soaking, boiling beans, grinding with the colloid mill and a series of processes.The processing and sensory quality of whole-soybean milk were eualuated, the single factor and orthogonal experiments results showed that the optimal processing conditions were as follows, the mass ratio of soybean before and after soaked was 2.0∶1,the mass ratio of water and bean was 900∶100, the boiling time was 25 min and the grinding time was 1.5 min.

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相似文献/References:

[1]张娟,闫瑞霞,孙志洪,等.全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36(03):459.[doi:10.11861/j.issn.1000-9841.2017.03.0459]
　ZHANG Juan,YAN Rui-xia,SUN Zhi-hong,et al.Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk[J].Soybean Science,2017,36(06):459.[doi:10.11861/j.issn.1000-9841.2017.03.0459]

备注/Memo

基金项目：沧州市科技计划项目（151204001）。

第一作者简介：张娟（1981-），女，硕士，讲师，主要从事营养流行病学研究。E-mail：zhangjuan2022@sina.com。?

更新日期/Last Update: 2016-12-09