Research on the Processing Technology of Soybean Milk of Pineapple
XIA Guang-hui et al (Department of Pharmaceutics and Food Science,TongHua Normal University,TongHua,JiLin 134002)
[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.
【CateGory Index】： TS971