摘要:本課題主要研究綠豆奶飲料的加工工藝、最佳配方及主要成分含量。綠豆奶以綠豆為主要原料，添加奶粉，白砂糖等制作口感清爽、香味濃郁，營養價值高的飲料。本實驗研究了綠豆漿處理的最佳工藝條件，通過單因素實驗確定最佳工藝條件：綠豆浸泡液0.5% NaHCO3溶液，浸泡溫度為40℃，浸泡時間為6h；綠豆熱燙溶液0.5%NaHCO3，熱燙溫度100℃，熱燙時間5min。通過正交試驗研究綠豆奶最佳配方，濕綠豆：水為1:6，奶粉添加量為3%，白砂糖添加量為1.5%；由于綠豆淀粉含量較高,利用通常的豆奶穩定劑很難保證綠豆奶飲料的穩定性，本課題旨在找出一套適合綠豆奶飲料的復合穩定劑。通過單因素試驗確定穩定劑的最佳添加量范圍，采用4因素3水平正交試驗，用離心機測定綠豆奶的沉降率以及黏度劑測定其黏度，確定復合穩定劑的最佳添加量；用凱氏定氮法測定其蛋白質含量，用苯酚-硫酸法測定總糖量，用酶-重量法來測定膳食纖維，綠豆奶成分：蛋白質的含量為2.73%，總糖的含量為7.09%，膳食纖維含量0.36%。

關鍵詞  工藝條件；配方；穩定性；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