【摘要】 酸豆乳作为植物性蛋白食品越来越受到消费者的欢迎。为了改善发酵豆乳析水或稀薄等缺陷,保证酸豆乳的稳定性,使其以优良的品质迎合人们的需要,采用单因素试验研究了黄原胶、明胶、羧甲基纤维素钠(CMC)、卡拉胶对发酵酸豆乳品质的影响,并采用{3,2}单纯格子设计法对明胶、羧甲基纤维素钠(CMC)、黄原胶3种增稠剂进行复配试验。通过检测其硬度、黏性、持水力并结合感官评价,得到较好的增稠剂配比。结果表明,3种增稠剂添加总量为0.4%,其中明胶、羧甲基纤维素钠(CMC)和黄原胶的质量比为1∶0.89∶1.06时,酸豆乳的品质优良。结果表明,增稠剂复配对提高发酵酸豆乳的稳定性具有重要作用。更多还原

【Abstract】 sour soybean milk as a plant- based protein food more and more get the welcome of consumer. In order to improve the fermented soymilk defects such as bleeding or rarefaction,ensure the stability of sour soybean milk,with its excellent quality to cater to the needs of the people. In this paper,the effect of seveval commonly used thickerner on quality of fermented sour soybean milk is sysmeticlly researched. This experiment adopts the single factor of xanthan gum,gelatin,sodium carboxymethyl cellulose( CMC) and carrageenan to study the influence of sour soybean milk quality. On this basis,adopts {3,2} simplicity form grid method is used for gelatin,sodium carboxymethyl cellulose( CMC),xanthan gum three thickener blends with experiment. By testing the hardness,stickness,water holding ratio and sensory evaluation,get a better ratio of thickener. Results showed that the three kinds of thickener adding amount was 0. 4%,the quality of the gelatin,CMC,and xanthan gum ratio of 1∶ 0. 89∶ 1. 06,sour soybean milk quality is best. The research results showed that the thickener compound palys an important part in improving the stability of fermented sour soybean milk.更多还原