文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,
黑芝麻大豆复合饮料的研制
赵容钟 1,2,周雪松 2,赵谋明 1
(,广东广州 510604)(,广东广州 510530)
摘要:本研究以黑芝麻与大豆为原料研制复合饮料,探讨了黑芝麻与大豆的处理工艺、复配稳定剂以及杀菌工艺对产品稳定性的
影响。结果表明,黑芝麻的最佳烘烤工艺为 160 ℃、6 min;大豆的最佳浸泡工艺为 1% NaHCO3 浸泡液在 55 ℃下浸泡 4 h;采用 ‰
海藻酸钠、‰黄原胶、‰卡拉胶和 ‰单硬脂酸甘油酯复配组合的稳定剂得到的样品品质最好;最佳均质条件为 75 ℃下 25 MPa
均质两次;最佳杀菌工艺为 121 ℃、20 min。
关键词:黑芝麻;大豆;复合饮料;工艺;稳定性
文章篇号:1673-9078(2011)6-661-664
Preparation of pound Beverage using Black Sesame and Soybean
ZHAO Rong-zhong1,2, ZHOU Xue-song2, ZHAO Mou-ming1
( of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510530, China)
( Honsea Industry CO., LTD, Guangzhou 510530, China)
Abstract: This paper discussed the effects of the processing conditions, combination of xanthan and prosess and sterilization on the stability of
pound beverage with black sesame and soybean. The results showed that the best baking conditions were baking temperature 160 ℃ and
baking time 6min. And the optimum conditions for soybean soaking were NaHCO3 solution, soaking temperature 55 ℃ and soaking time 4 h. The
pound stabilizer contained ‰ sodium alginate, ‰ xanthan gum, ‰ carrageenan and ‰ glyceryl monostearate. For the
compound beverage preparation, the best homogenization conditions were homogenization ti