农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
9期
35-37
,共3页
孙明玉%张仲欣%王铂涵%李凤杰
孫明玉%張仲訢%王鉑涵%李鳳傑
손명옥%장중흔%왕박함%리봉걸
大豆%花生%大米%复合豆浆%原料配比
大豆%花生%大米%複閤豆漿%原料配比
대두%화생%대미%복합두장%원료배비
soybean%peanut%rice%composite milk%material proportion
为了改善豆浆的口感和营养均衡性，研究用大豆、花生和大米混合配料加工豆浆。通过单因素试验可知，随着花生含量和大米含量的增加，豆浆固形物含量呈下降趋势；以大豆100为基准，花生配比为30%~50%，大米配比20%~40%，豆浆感官评分较高。通过二次通用旋转组合设计回归试验可知，复合豆浆原料最佳配比为以大豆100为基准，花生添加量39.44%，大米添加量23.89%，在此组合下豆浆的最大固形物含量为3.42%。
為瞭改善豆漿的口感和營養均衡性，研究用大豆、花生和大米混閤配料加工豆漿。通過單因素試驗可知，隨著花生含量和大米含量的增加，豆漿固形物含量呈下降趨勢；以大豆100為基準，花生配比為30%~50%，大米配比20%~40%，豆漿感官評分較高。通過二次通用鏇轉組閤設計迴歸試驗可知，複閤豆漿原料最佳配比為以大豆100為基準，花生添加量39.44%，大米添加量23.89%，在此組閤下豆漿的最大固形物含量為3.42%。
위료개선두장적구감화영양균형성，연구용대두、화생화대미혼합배료가공두장。통과단인소시험가지，수착화생함량화대미함량적증가，두장고형물함량정하강추세；이대두100위기준，화생배비위30%~50%，대미배비20%~40%，두장감관평분교고。통과이차통용선전조합설계회귀시험가지，복합두장원료최가배비위이대두100위기준，화생첨가량39.44%，대미첨가량23.89%，재차조합하두장적최대고형물함량위3.42%。
In order to improve the taste and nutrition balance of soybean milk, this paper studies material proportion of composite soybean milk processing with soybean, peanut and rice. The single factor experiment shows that, with the increase of the content of peanuts and rice, soybean milk solids content is on the decline; soybeans 100 basis as benchmark, peanut proportion within 30%~50%, rice proportion within 20%~40%, soybean milk sensory score is higher. The quadratic general rotary unitized design regression test shows that the best ratio of composite soybean milk raw material proportion is that, soybean 100 basis as benchmark, the peanut added content 39.44%, the rice added content 23.89%, the maximum solids content of soybean milk is 3.42%in this composition.
