摘要:本课题主要研究绿豆奶饮料的加工工艺、最佳配方及主要成分含量。绿豆奶以绿豆为主要原料，添加奶粉，白砂糖等制作口感清爽、香味浓郁，营养价值高的饮料。本实验研究了绿豆浆处理的最佳工艺条件，通过单因素实验确定最佳工艺条件：绿豆浸泡液0.5% NaHCO3溶液，浸泡温度为40℃，浸泡时间为6h；绿豆热烫溶液0.5%NaHCO3，热烫温度100℃，热烫时间5min。通过正交试验研究绿豆奶最佳配方，湿绿豆：水为1:6，奶粉添加量为3%，白砂糖添加量为1.5%；由于绿豆淀粉含量较高,利用通常的豆奶稳定剂很难保证绿豆奶饮料的稳定性，本课题旨在找出一套适合绿豆奶饮料的复合稳定剂。通过单因素试验确定稳定剂的最佳添加量范围，采用4因素3水平正交试验，用离心机测定绿豆奶的沉降率以及黏度剂测定其黏度，确定复合稳定剂的最佳添加量；用凯氏定氮法测定其蛋白质含量，用苯酚-硫酸法测定总糖量，用酶-重量法来测定膳食纤维，绿豆奶成分：蛋白质的含量为2.73%，总糖的含量为7.09%，膳食纤维含量0.36%。

关键词  工艺条件；配方；稳定性；成分

Abstract:The main research of this topic is the green soy milk beverage processing technology, the best formula and the main component content. Mung bean as the main raw material of green soy milk adds milk powder, granulates sugar and then produces crisp and has, rich fragrance and high nutritional value beverage. This experiment studied the optimum process conditions of green soybean milk processing. It determines the best process conditions through the single factor experiment : mung beans soaking liquid 0.5% NaHCO3 solution, soaking temperature 40 ℃, the soaking time is 6 h; Mung bean hot solution 0.5% NaHCO3, hot temperature 100 ℃, hot pressing time of 5 min. Best formula study on the green soy milk by orthogonal experiment: wet mung beans: water is 1:6, milk powder adding quantity 3%, sugar content 1.5%.Because of mung bean starch content is higher, the use of the usual soy milk stabilizer is difficult to guarantee the stability of the green bean milk drink this topic is to find out a set of suitable green soy milk drink composite stabilizer. It determines the best add stabilizer quantity range by single factor experiment , using four factors three levels orthogonal test, green soy milk was determined by centrifuge sedimentation rate and its viscosity agent determination of its viscosity and then determined the best add composite stabilizing agent; Its protein content was determined by kjeldahl. Its sugar content was measured by phenol - sulfuric acid method. Its dietary fiber content was determined by using enzymes-weight method.Green soy milk content: protein content is 2.73%. the total sugar content is 7.09%.the dietary fiber content is 0.36%.

Keywords  Process Conditions    Formula    Stability    Content