| 海带·薏米·红豆·黄豆复合保健豆浆饮料的新工艺配方研究 |
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| 引用本文： | 唐辉.海带·薏米·红豆·黄豆复合保健豆浆饮料的新工艺配方研究[J].安徽农业科学,2013,41(13):5958-5959,6030. |
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| 作者姓名： | 唐辉 |
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| 作者单位： | 南京农业大学工学院,江苏南京,210031 |
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| 摘 要： | 目的]对海带、薏米、红豆、黄豆复合保健豆浆的最佳配方及其工艺进行研究。方法]应用正交试验设计方案和模糊数学评判确定出海带、薏米、红豆、黄豆复合保健豆浆的最佳工艺配方。结果]试验表明,海带、薏米、红豆、黄豆复合保健豆浆的最佳工艺配方为A1B3C3D3,即海带5 g、薏米20 g、红豆50 g、黄豆80 g,加水1 200 ml磨出的豆浆口味最佳。结论]研究为豆浆饮料增添了一个新的品种,同时可为该复合保健豆浆饮料的批量生产提供参考依据。
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| 关 键 词： | 海带 黄豆 正交试验 模糊数学评判 新工艺配方 |
Processing Technology of Functional Soybean Drinks Made from Kelp, Coix Seed, Red Beans and Soy |
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| TANG Hui.Processing Technology of Functional Soybean Drinks Made from Kelp, Coix Seed, Red Beans and Soy[J].Journal of Anhui Agricultural Sciences,2013,41(13):5958-5959,6030. |
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| Authors: | TANG Hui |
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| Institution: | TANG Hui (Engineering College, Nanjing Agricultural University, Nanjing, Jiangsu 210031 ) |
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| Abstract: | Objective] To study optimum formula and technique of compound functional drink made from kelp, eoix seed, red beans and soy. Method] The orthogonal experiment and fuzzy mathematic judgment were adopted to obtain the optimum formula. Result] The opti- mum formula is Al B3 C3 D3, namely kelp 5 g, coix seed 20 g, red beans 50 g, soybean 80 g, adding water 1 200 ml. Conclusion] The study provide reference basis for production of compound health soybean milk beverage. |
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| Keywords: | Kelp Soybean Orthogonal experiment Fuzzy mathematic judgment New technique formula |
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