现代食品科技2011，Vol.27Issue(6)：661-664,4.
黑芝麻大豆复合饮料的研制
Preparation of a Compound Beverage using Black Sesame and Soybean
摘要
Abstract
This paper discussed the effects of the processing conditions, combination ofxanthan and prosess and sterilization on the stability of a compuound beverage with black sesame and soybean. The results showed that the best baking conditions were baking temperature 160 ℃ and baking time 6min. And the optimum conditions for soybean soaking were NaHCO3 solution, soaking temperature 55 ℃ and soaking time 4 h. The best compound stabilizer contained 0.15‰ sodium alginate, 0.4‰ xanthan gum, 0.3‰ carrageenan and 0.6‰ glyceryl monostearate. For the compound beverage preparation, the best homogenization conditions were homogenization times twice and temperature 65～70 ℃. The product was sterilized at 121 ℃ for 20 min.关键词
黑芝麻/大豆/复合饮料/工艺/稳定性Key words
black sesame/ soybean/ compound beverage/ process/ stability引用本文复制引用
赵容钟,周雪松,赵谋明..黑芝麻大豆复合饮料的研制[J].现代食品科技,2011,27(6):661-664,4.基金项目
组建广东省工程技术研究开发中心项目(2009B08040050) （2009B08040050）
