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《Farm Products Processing》 2015-05
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Critical Technology of Black Soybean Beverage Processing

ZHANG Shouyu;ZHOU Jingqi;GAO Yuanjun;Department of Cooking Food,He'nan Polytechnic;Luohe Vocational College of Food;Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry;  
Taking the black soybean as the raw material, regard the content of isoflavone, anthocyanidin and soluble polysaccharides as the indicators,take the orthogonal design of roasting and extracting of black soybeans. Regard microbial indicator as the indicators of the sterilization. Based on the parameters of each processing step established in our experiment,and get the roasting condition:the temperature is 160 ℃,the time is 25 min,the size of the bean is 1/4 of the whole bean;the condition of the aqueous extracts is:solid-liquid ratio is 1∶10,the temperature of the aqueous extracts is 80 ℃,the time of the aqueous extracts is 60 min;the condition of sterilization is:121 ℃,15 min. In this way,we can get the special roasted fragrance,better harmony,and delicious black soybean beverage.
【Fund】: 漯河市科技创新团队项目(2010003)
【CateGory Index】: TS275.4
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