摘要
通过单因素试验确定了DHA乳液的添加范围为6％～9％，蔗糖添加量为6％～8％，调节体系的pH值在7．0～7．5之间。以感官得分为指标，通过正交试验选择最优配方为DHA乳液添加量为6％，豆奶基添加量为70％，蔗糖添加量为6％，调节体系pH到7．2左右可维持体系的稳定。
Through the orthogonal tests, it is revealed that the optimal conditions are as follow. the addition scope of DHA emulsion is from 6% to 9%, the accession percent of sugar is from 6% to 8% and the pH of the system is adjusted between 7.0 to 7. 5. With sensory scores as indexes, the optimum formula is determined by orthogonal tests. The result shows that the optimum formula is 6% of DHA emulsion, 70% of soybean milk, 6% of sugar and pH 7.2.
出处
《粮食与食品工业》
2009年第4期26-29,共4页
Cereal & Food Industry
