豆奶饮料的工艺与配方研究

来源 :第十二届中国香料香精学术研讨会 | 被引量 : 0次 | 上传用户：yocar

【摘要】

：

针对我国豆乳行业市场消费统计,选取市售某流行豆奶饮料作为标样研究配方和工艺.本实验采取3因素3水平正交实验,并对结果进行了方差分析.实验表明,经121℃、15m的杀菌条件下,棕榈油用量18g/L,白砂糖用量75g/L,黄豆在100℃烘烤90min磨粉萃取下,产品与标样(某流行豆奶饮料)参数及口感最为接近.

【作者】

：

华卉

【机构】

：

上海百润投资控股集团股份有限公司,上海,201210

【出处】

：

第十二届中国香料香精学术研讨会

【发表日期】

：

2018年9期

【关键词】

：

豆奶饮料配方设计加工工艺感官评价

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