| 干法生产UHT豆奶工艺技术研究及应用 |
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| 引用本文： | 陈彦斌,张宏盈,闫庆标,赵建伟.干法生产UHT豆奶工艺技术研究及应用[J].乳业科学与技术,2005,27(4):167-169. |
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| 作者姓名： | 陈彦斌 张宏盈 闫庆标 赵建伟 |
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| 作者单位： | 洛阳巨尔乳业有限公司,河南,洛阳,471031 |
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| 摘 要： | 以优质大豆为主要原料，经干法生产（大豆筛选、脱皮、高温灭酶、粗磨、超细研磨、浆渣分离）制得豆奶；根据QB／T2132产品分类要求（纯豆乳、调制豆乳、豆乳饮料），研究配方组成（大豆用量、加油量、乳化剂添加量）；采用UHT灭菌、复合塑料膜无菌灌装，常温下保质期达到30～90天.
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| 关 键 词： | 干法生产 UHT 豆奶 工艺 研究 应用 |
| 文章编号： | 1671-5187（2005）04-0167-03 |
| 收稿时间： | 2005-06-04 |
| 修稿时间： | 2005年6月4日 |
Technical Studies and Application of UHT Soybean Milk by Dry Method |
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| Chen Yanbin,Zhang Hongying,Yan Qingbiao,Zhao Jianwei.Technical Studies and Application of UHT Soybean Milk by Dry Method[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2005,27(4):167-169. |
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| Authors: | Chen Yanbin Zhang Hongying Yan Qingbiao Zhao Jianwei |
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| Abstract: | The soybean as main material was used to manufacture soybean milk by dry method (choice, peeling, enzyme deactivation, simple grinding, fine grinding, and separation). The formula (quantity of soybean, edible oil, and emulsifier) according to QB/T2132 (pure soybean milk, mixed soybean milk, soybean milk beverage) was studied. The shelf life in normal temperature could reach 30~90 days by UHT sterilization and aseptic filling with compound plastic film. |
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| Keywords: | dry method UHT soybean milk technology research application |
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