摘要
在常饮的豆奶中加入酸味剂,能改善豆奶的风味。但大豆蛋白遇酸易变性,从而影响产品的稳定性。本实验从稳定剂、乳化剂、酸类型和添加量及调酸方法等角度,对豆奶的稳定性和风味进行了初探。
A fermented drink was made from ground beans by adding acidity additive, it can improve special flavor of the acid juice. Because acid can change the protein of beans＇ character, it affects the steady of beans juice. This text introduced to remove the acid beans juice＇s steady and flavor by five kinds of methods were used （stable substance, emulsifier, different kind of acid, number additive, adjusting acid） after a primary study.
出处
《农产品加工（下）》
2007年第1期55-58,63,共5页
Farm Products Processing
关键词
酸味豆奶
稳定性
风味
acid beans juice
steady
flavor
