| 大豆乳饮料的研制 |
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| 引用本文： | 白立丰,卞龙泉,王新,王占东.大豆乳饮料的研制[J].中国奶牛,2014(13):36-38. |
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| 作者姓名： | 白立丰 卞龙泉 王新 王占东 |
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| 作者单位： | 黑龙江完达山阳光乳业有限公司,哈尔滨150078 |
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| 摘 要： | 本试验以大豆和牛奶为主要原料制作大豆乳饮料,对牛奶、大豆粉、白砂糖和稳定剂的用量对感官品质的影响进行了研究。结果表明,产品的最佳配比为：40%牛奶、2%大豆粉、6.0%白砂糖和0.30%复配稳定剂（单硬脂酸甘油酯23%、蔗糖脂肪酸酯10%、微晶纤维素40%、卡拉胶27%）,51.7%水分。
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| 关 键 词： | 大豆 牛奶 感官评定 |
The Preparation of Soybean Milk Beverages |
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| BAI Li-feng,BIAN Long-quan,WANG Xin,WANG Zhan-dong.The Preparation of Soybean Milk Beverages[J].China Dairy Cattle,2014(13):36-38. |
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| Authors: | BAI Li-feng BIAN Long-quan WANG Xin WANG Zhan-dong |
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| Institution: | (Heilongjiang Wondersun Sunshine Liquid Milk Co.,Ltd, Harbin 150078) |
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| Abstract: | The soybean milk beverages was prepared by the raw material of beverages and milk. The effects of milk beverages, soybean powder, sugar and stabilizers amounts on the sensor were investigated. The results showed that the sample prepared by 40% milk, 2% soybean powder, 6.0% sugar and 0.30 % compound-stabilizer（23% glyceryl monostearate, 10% sucrose fatty acid ester, 11% microcrystaline cellulose and 27 % carrageenan）, 51.7% water had the best taste and stability. |
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| Keywords: | Soybean Milk Sensory evaluation |
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