CHEN Hong-li, LI Xin-hua, LIU Ting-ting, XIE Fu-di. Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning[J]. Science and Technology of Food Industry, 2014, (08): 249-254. DOI: 10.13386/j.issn1002-0306.2014.08.048
Citation: CHEN Hong-li, LI Xin-hua, LIU Ting-ting, XIE Fu-di. Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning[J]. Science and Technology of Food Industry, 2014, (08): 249-254. DOI: 10.13386/j.issn1002-0306.2014.08.048

Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning

More Information
  • Received Date: August 13, 2013
  • Tonka-bean was used as the raw material to make the milk, discussing the effect of heat treatment and the dosage of sucrose on the Tonka-Bean milk extent of browning. the response surface methodology was applied to optimize the boiling syrup condition. Effects of three crucial factors (boiling syrup temperature, boiling syrup time, the dosage of sucrose) on the Tonka-bean milk extent of browning were investigated adpoting one-factor-at-a-time design. Using the browning index and sensory score as index, the experiment condition were determined with three factors and there levels, according to the analysis of the variance and curved surfaces, and the optimizing of parameters of fitted mathematical model.The best condition was:boiling syrup temperature 90℃, boiling syrup time 4min, the dosage of sucrose 10%, the actual browning index was 0.07502, sensory value was 94, pretty close to predicted values, so the optimizing of heat treatment condition and the dosage of sucrose was reliable and efficient, it benefit to improve the sensory quality of Tonka-bean milk.
  • [1]
    张娟.以豆粕为原料生产豆奶的关键技术研究[D].济南:山东轻工业学院, 2012.
    [2]
    马磊, 孙君明, 韩粉霞.大豆豆奶风味品质研究进展[J].大豆科学, 2012, 31 (3) :478-481.
    [3]
    张黎.全豆奶制备工艺及稳定性研究[D].齐齐哈尔:齐齐哈尔大学, 2011.
    [4]
    周鹏.含牛乳米乳饮料的工艺及稳定性研究[D].无锡:江南大学, 2008.
    [5]
    陈聪, 赵建新, 范大明, 等.熟浆工艺豆浆煮浆和分离环节的研究[J].食品工业科技, 2012, 33 (19) :259-262.
    [6]
    Menichelli E, Olsen N V, Meyer C, et al.Combining extrinsic and intrinsic information in consumer acceptance studies[J].Food Quality and Preference, 2012, 23 (2) :148-159.
    [7]
    张秀媛, 何扩, 史忠林, 等.小米大豆饮料的研制[J].中国乳品工业, 2011, 39 (12) :45-46.
    [8]
    尤久勇, 林华娟, 秦小明, 等.牡蛎蛋白饮料色泽形成机理初探[R].水产学报, 2011 (10) :1554-1561.
    [9]
    俞小良.调配型果汁豆乳饮料的研制及稳定性研究[D].杭州:浙江工商大学, 2010.
    [10]
    Lv Y C, Song H L, Li X.Influence of blanching and grinding process with hot water on beany and non-beany flavor of soymilk[J].Journal of Food Science, 2011, 76 (1) :20-25.
    [11]
    于丽薇, 龚凡.微波煮浆技术探讨[J].应用科技, 2002, 29 (6) :56-62.
  • Cited by

    Periodical cited type(14)

    1. 刘非凡,温纪平,展小彬,石松业,李柯新,唐浩洁. 冷等离子体处理在食品中的应用研究进展. 食品研究与开发. 2024(12): 181-188 .
    2. 闵照永. 等离子体活化水及微波协同处理对鲜湿面片特性的影响. 食品科技. 2024(06): 180-186 .
    3. 高婷,尹凯静,邵栋梁,赵丹丹,戴文娜. 低温等离子体技术杀灭食源性致病菌的研究进展. 农产品加工. 2024(14): 100-103 .
    4. 方镇洲,杨体园,赵玲艳,邓洁红. 低温等离子体处理对华容大叶芥菜贮藏品质的影响. 食品安全质量检测学报. 2024(20): 257-262 .
    5. 张腾,江昊. 超声渗透等离子活化水对香蕉切片鲜切品质的影响. 包装工程. 2023(05): 65-74 .
    6. 萧文宇,吴迅,黄显斌,李玲,何志平,郭俭. 低温等离子体活化水对蓝莓表面微生物抑制作用及其贮藏品质的影响. 食品工业科技. 2023(08): 359-365 . 本站查看
    7. 颜心怡,李锦晶,李赤翎,吴金鸿,俞健,王发祥,刘永乐,李向红. 冷等离子体技术对食品组分的影响及其作用机制. 食品工业科技. 2023(12): 445-454 . 本站查看
    8. 李芮,宋雅琪,周丹丹,屠康. 等离子体活化水对鲜切莲藕杀菌及保鲜的影响. 食品与生物技术学报. 2023(10): 30-40 .
    9. 田方,徐咏菁,孙志栋,周琦,王志远,华镇南,蔡路昀. 低温等离子体处理对鲜切猕猴桃片微观结构及理化特性的影响. 食品与发酵工业. 2023(21): 167-174 .
    10. 赵莹,严龙飞,严文静,章建浩. 低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响. 食品科学. 2022(17): 105-116 .
    11. 韩扬,朱成志,李沁雨,李立,马新新,赵志军,包怡红. ε-聚赖氨酸复合保鲜剂对鸡毛菜品质及微生物的影响. 食品与发酵工业. 2022(18): 205-212 .
    12. 白亚龙,廖小艳,崔妍. 消除鲜食生菜中细菌污染的研究进展. 食品科学. 2022(19): 367-374 .
    13. 相启森,张嵘,杜桂红,王利敏,蒋爱民. 等离子体活化水对沙门氏菌的灭活作用及机制研究. 食品工业科技. 2021(08): 138-143 . 本站查看
    14. 翟娅菲,田佳丽,相启森,禹晓,申瑞玲,王章存. 非热加工技术在果蔬保鲜中的应用. 食品工业. 2021(05): 327-332 .

    Other cited types(9)

Catalog

    Article Metrics

    Article views (176) PDF downloads (111) Cited by(23)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return