Position: Home > Articles > Study on the Preparation of Germinated Black Soybean Milk and Optimization of Its Stabilizer Formula
Soybean Science
2022
(1)
73-82
发芽黑豆乳的制备及其稳定剂配方优化研究
作 者：
邓春丽;邓日英;陈春岚;韦秋兰;罗杨合
单 位：
贺州学院食品科学与工程技术研究院;贺州学院食品与生物工程学院
关键词：
发芽黑豆;黑豆乳;配方;响应面分析
摘 要：
为全面提升发芽黑豆乳的营养特性及口感,将发芽48 h的黑豆芽经过磨浆分离、煮浆灭酶、果胶酶和纤维素酶水解后得到发芽黑豆原浆,并以此为主要原料,添加牛奶、白砂糖和柠檬酸调配成发芽黑豆乳。以感官评价和可溶性固形物含量为指标进行单因素试验,在此基础上通过正交试验优化发芽黑豆乳的配方;在发芽黑豆乳优化配方条件下,进一步以稳定系数为评价指标进行单因素试验,并采用响应面法对发芽黑豆乳的稳定剂配方进行优化。正交试验结果表明:发芽黑豆乳最佳配方为以发芽黑豆原浆用量的基础上添加牛奶25%(V/V)、白砂糖8%(m/V)和柠檬酸0.06%(m/V),其感官评分达到88.9分。响应面试验结果表明:以发芽黑豆乳用量为基础,各稳定剂的添加量为蔗糖酯0.08%(m/V)、黄原胶0.04%(m/V)、CMC 0.06%(m/V),在此条件下,发芽黑豆乳的稳定系数为0.858,且豆乳口感细腻润滑、奶香协调、无豆腥味。
译 名：
Study on the Preparation of Germinated Black Soybean Milk and Optimization of Its Stabilizer Formula
作 者：
DENG Chun-li;DENG Ri-ying;CHEN Chun-lan;WEI Qiu-lan;LUO Yang-he;Research Institute of Food Science & Engineering Technology, Hezhou University;College of Food and Biological Engineering, Hezhou University;
关键词：
germinated black soybean;;black soybean milk;;formula;;response surface analysis
摘 要：
In order to comprehensively improve the nutritional characteristics and taste of germinated black soybean milk, we refined and separated the black soybean sprouts after germinating for 48 h, boiled it to inactivate enzymes, and hydrolyzed it with pectinase and cellulase to obtain germinated black soybean original liquid. The germinated black soybean original liquid was used as main raw material, milk, white granulated sugar and citric acid were added to prepare germinated black soybean milk. Based on the single factor experiment, the formula of germinated black soybean milk was optimized through orthogonal experiment with sensory score as index. Under the conditions of the optimized formula of germinated black soybean milk, the response surface methodology(RSM) was used to optimize the stabilizer formula based on the futher single factor test results with stability as an index. The orthogonal experiment results showed that the optimal formula of germinated black soybean milk was as follows: Based on the dosage of germinated black soybean original liquid(mL), the addition of milk, white granulated sugar and citric acid was 25%(V/V), 8%(m/V) and 0.06%(m/V), respectively, and the sensory score reached 88.9. The results of response surface methodology showed that based on the dosage of germinated black soybean milk(mL), the addition amount of each stabilizer was sucrose ester 0.08%(m/V), xanthan gum 0.04%(m/V), and CMC 0.06%(m/V). Under such conditions, the stability coefficient of germinated black soybean milk system was 0.858, and the taste of the germinated black soybean milk was fine and smooth, with harmonious milk aroma and no smell of beans.
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