한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권3호
- /
- Pages.312-318
- /
- 1990
- /
- 0367-6293(pISSN)
두유(豆乳)의 현탁안정성에 관한 연구
Studies on Stability of Soymilk Suspension
- Kim, Eun-Soo (Chung's Food company. Ltd.) ;
- Jo, Jae-Sun (Institute of Food Research and Development, Kyung Hee University)
- 발행 : 1990.06.01
초록
두유제품을 저장하는 동안 단백질 등의 침전과 지방질의 크림층이 분리되는 현상에 미치는 두유제조 조건의 영향을 검토하기 위해서 분쇄, 균질처리 및 열처리조건이 두유의 현탁안정성에 미치는 영향을 조사하였다. 먼저
The effects of blanching, homogenization and heat sterilization on the stability of soymilk suspension were investigated by determination of nitrogen solubility index(NSI) of suspension and measuring the volume of precipitates and cream separated. The results obtained were that the NSI was decreased as the blanching temperature increased from