| 绿豆乳制备工艺的优化 |
| |
| 引用本文： | 刘战丽,王相友. 绿豆乳制备工艺的优化[J]. 安徽农业科学, 2008, 36(2): 739-740 |
| |
| 作者姓名： | 刘战丽 王相友 |
| |
| 作者单位： | 1. 山东理工大学轻工与农业工程学院,山东淄博,255049;中国农业大学工学院,北京,10083
2. 山东理工大学轻工与农业工程学院,山东淄博,255049 |
| |
| 摘 要： | 对绿豆浸泡、脱腥及磨浆等工艺进行了研究。利用正交试验确定最佳浸泡工艺参数为:NaHCO30.25%,料水比1∶4,20℃浸泡10h。最佳磨浆工艺参数为:料水比1∶10,温度80℃。
|
| 关 键 词： | 绿豆 浸泡 磨浆 工艺参数 |
| 文章编号： | 0517-6611（2008）02-00739-02 |
| 收稿时间： | 2007-10-10 |
| 修稿时间： | 2007-10-10 |
Optimization of Preparation Technique for Mung Bean Milk |
| |
| LIU Zhan-li et al. Optimization of Preparation Technique for Mung Bean Milk[J]. Journal of Anhui Agricultural Sciences, 2008, 36(2): 739-740 |
| |
| Authors: | LIU Zhan-li et al |
| |
| Abstract: | The immersion, disposal and grinding technique for mung bean milk are studied. The best craft of immersion is that the density of the NaHCO3 is 0.25 %, and the ratio between material and water is 1∶4, the immersion time is 10 h with 20 ℃ temperature. The most superior craft of grinding is that the ratio between material and water is 1∶10 as the extract, the grinding temperature is 80 ℃. |
| |
| Keywords: | Mung bean Immension Grinding Technique parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
