Study on Winged Bean Milk

摘要：

Winged bean was used as main raw material to produce winged bean milk. The processing conditions, formulation and production influencing factors of winged bean milk were studied. An orthogonal experiment was arranged to establish the amount of stabilizer for producing the winged bean milk. The results showed that winged bean- water ratio was 1:12 (m : v), 10 ％ sucrose. Stabilizer formula was 0.06％ CMC-Na, 0.08 ％ sodium alginate, 0.08 ％ xanthan gum. Homogeneous temperature was at 30 MPa, 80C, and sterilization of high temperature in short times. The winged bean milk was high quality.

关键词： winged bean winged bean milk technology stabilizer stability

作者: Jinsong Yang Haisheng Tan

作者单位: Hainan University, Haikou, Hainan 570228, China

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 814-817

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）