CAJ | 학술논문

[目的] 制作菠萝味豆浆,丰富果味豆浆种类.[方法] 以菠萝和大豆为原料,菠萝榨汁,大豆浸泡后制成豆浆,通过正交试验确定菠萝汁、菠萝香精、蔗糖、豆浆浓度及稳定剂的最佳配比.[结果] 菠萝味豆浆的最佳配方为菠萝汁2.0%、菠萝香精0.2%、蔗糖8.0%、豆浆浓度6.0%,可同时加入0.12%蔗糖脂肪酸酯和0.12%CMC保持豆浆的稳定.[结论] 制成了感官性状良好、理化指标合格的菠萝味豆浆,易被消费者接受.
[목적] 제작파라미두장,봉부과미두장충류.[방법] 이파라화대두위원료,파라자즙,대두침포후제성두장,통과정교시험학정파라즙、파라향정、자당、두장농도급은정제적최가배비.[결과] 파라미두장적최가배방위파라즙2.0%、파라향정0.2%、자당8.0%、두장농도6.0%,가동시가입0.12%자당지방산지화0.12%CMC보지두장적은정.[결론] 제성료감관성상량호、이화지표합격적파라미두장,역피소비자접수.
[Objective] The study was to make soybean milk of pineapple, and to enlarge the kind of soybean milk. [Method] Using pineapple and soybean as materials, expressed the pineapple into juice, make the soybean into milk after been immersed, the best match of pineapple juice, pineapple flavor, cane sugar, soybean milk concentration and stabilizer were confirmed by orthogonal test. [Result] The best formula of soybean milk of pineapple was showed as following: pineapple juice 2.0%, pineapple flavor 0.2%, cane sugar 8%, soybean milk concentration 6%, added 0.12% sucrose fatty acid ester and 0.12% CMC to keep stability at the same time. [Conclusion] The soybean milk of pineapple was invented, which had better sensory characteristics and more qualified physical and chemical indicators, and it was easy to be accepted by consumers.