摘要
介绍了富碘黑大豆植物蛋白饮料的中试生产工艺、配方和操作要点。生产工艺条件是 :黑大豆先用 90～ 95℃热水浸泡 1h ,再用室温水 (2 0～ 2 6℃ )浸泡 4h ,黄豆用室温水浸泡 5h ;pH 6 9～ 7 2 ,85～ 90℃热水磨浆 ;70～ 75℃ ,- 0 . 5～ - 0 . 6MPa真空脱臭 ;6 5～ 70℃ ,18～ 2 0MPa第二次均质 ;137℃ ,5s灭菌 ,生产的产品口感柔和 ,组织细腻 ,稳定性好。同时对大豆的浸泡、磨浆、脱腥、均质、灭菌等关键工艺进行了讨论。
Techniques of the composition and processing of iodide enriched black soybean vegetable drinks were illustrated. The critical process, such as, soaking, grinding, deodorizing was discussed. Beans were soaked at 90℃～95℃ for 1h, then room temperature (20℃～25℃) for 4 hours; grinding conditions are: pH 6.9～7.2, 85℃～90℃; deodorizing at 70℃～75℃, -0.5～-0.6 MPa; the second homogenizing is at 65℃～70℃, 18～20 PMa; sterilizing is at 137℃, 5s. The product has soft taste, smooth texture and good stability.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期142-144,共3页
Food and Fermentation Industries
