[1]朱伟光,汪立平,俞骏.豆浆稳定性工艺优化的研究[J].大豆科学,2009,28(05):898-901，905.[doi:10.11861/j.issn.1000-9841.2009.05.0898]
　ZHU Wei-guang,WANG Li-ping,YU Jun.Technology Optimization For Soybean Milk Stability[J].Soybean Science,2009,28(05):898-901，905.[doi:10.11861/j.issn.1000-9841.2009.05.0898]
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豆浆稳定性工艺优化的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第28卷 期数: 2009年05期 页码: 898-901，905 栏目: 出版日期: 2009-10-25
Title:
Technology Optimization For Soybean Milk Stability
文章编号:
1000-9841(2009)05-0898-04
作者:
朱伟光; 汪立平; 俞骏
上海海洋大学 食品学院，上海 201306
Author(s):
ZHU Wei-guang; WANG Li-ping; YU Jun
Food College of Shanghai Ocean University，Shanghai 201306，China
关键词:
豆浆; 稳定性; 正交设计
Keywords:
Soybean milk; Stability; Orthogonal design experimental
分类号:
TS214
DOI:
10.11861/j.issn.1000-9841.2009.05.0898
文献标志码:
A
摘要:
豆浆作为营养健康的食品受广大人群的欢迎，但是放置过久后会出现分层现象，影响豆浆的质量和销售。分别对影响稳定性高低的均质压力、添加乳化剂、稳定剂和低价盐进行单因素试验，并用正交设计实验来确定最佳工艺提高稳定性。结果表明:当均质条件是15 Mpa，CMCNa添加量为0.05%，单甘酯添加量为0.1%，NaCl添加量为0.025%时，复配后的豆浆稳定系数可以达到0.784，可以在4℃放置1个月不分层。
Abstract:
As a nutritional healthy food，soybean milk is welcomed by the majority.However，there will be stratification of soybean milk by over-preservation，sequentially affecting its quality and sales.In this article，a series of single factor experiments were carried out upon the process homogenization pressure and the addition level of emulsifier，stabilizer and protosalt.Moreover，an orthogonal design experiment was conducted to determine the best technology for the stability improvement.Results showed when the homogening pressure was 15Mpa，the addition level of CMC-Na was 0.05%，monoglycerides was 0.1%，and of NaCl was 0.025%，the stability coefficient of the re-confected soybean milk could reach 0.784，of which the delamination could be avoided under 4℃ for 1 month.

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备注/Memo

作者简介：朱伟光（1984-），男，在读硕士，研究方向为食品科学与工程。E-mail：z.designer@163.com。

通讯作者：汪立平，副教授，硕士生导师。E-mail：lpwang@shou.edu.cn。

更新日期/Last Update: 2014-09-18