摘要
果汁豆奶复合了豆奶和果汁的营养和风味,但是豆奶中添加果汁后,由于pH下降容易引起大豆蛋白质的絮凝沉淀,当添加了合适的稳定剂时,蛋白质可以得到很好的分散。本文通过测定果汁豆奶中的沉淀量和沉淀中的蛋白质含量考察了非蛋白质成分对果汁豆奶稳定性的影响,并比较了不同果汁和不同豆浆浆渣分离方法对沉淀率的影响。实验结果说明,当不发生絮凝时,非蛋白质成分约占沉淀的65%;离心浆渣分离方法可以降低沉淀量;用苹果汁制备果汁豆乳,其稳定性最好。
Fruit juice soymilk is a composite of nutrition and flavors of soymilk and fruit juice. But when fruits are added to soymilk, flocculation of soybean protein happens due to the decrease in pH value. This paper studies the effect of nonprotein components on stability of fruit juice soymilk by determining quantity of precipitate of fruit juice soy milk and protein content in the precipitate, and compares the effects of different fruit juice and ways of separation on stability of fruit juice soymilk. The results indicates that nonprotein content accounted for approximate 65% of the precipitate if fiocculation hasn＇t happened; using apple juice to produce fruit juice soy milk could give the best stability; the separation by centrifugation could reduce the amount of precipitation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期97-100,共4页
Science and Technology of Food Industry
关键词
果汁豆奶
稳定性
沉淀率
分离方法
fruit sour soymilk
stability
sedimentation rate
separation way
