摘要
研究了锌强化豆乳饮料的最佳工艺。以感官评分和离心沉淀率(3 500 r/min条件下离心15 min)为标准,确定锌强化豆乳饮料的最佳配方为:蔗糖8%、全脂奶粉0.6%、柠檬酸0.02%、单甘酯0.04%、蔗糖酯0.08%、羧甲基纤维素钠(CMC-Na)0.12%。对成品进行了营养成分的测定。结果表明,蛋白质≥2.78%,脂肪≥2.07%,总糖≥5.42%,可溶性固形物≥12.45%、总固形物≥14.02%、pH值4.86,Zn含量8.95 mg/kg。从而为研制更高质量的锌强化营养保健饮料提供了科学的理论依据。
The optimum production conditions of soybean milk beverage added zinc was studied.Sensory and centrifugal sedimentation rate(3 500 r/min under centrifugal 15 min) as a standard,the optimum formula of soybean milk beverage added zinc were : 8% of sucrose,0.6% of full cream milk powder,0.02% of citric acid,0.04% of monoglycerides,0.08% of sucrose acetate,0.12% of sodium carboxymethyl cellulose(CMC-Na).Finally,the product nutrition ingredient was measured,the result showed that the protein content ≥ 2.7,the fa...
出处
《广东微量元素科学》
CAS
2008年第2期33-38,共6页
Trace Elements Science
基金
河南科技学院重点科研项目资助基金(040111)
关键词
锌
豆乳饮料
最佳工艺
zinc
soybean milk
optimum technology
