热处理对杰克豆(Canavalia ensiformis)牛奶比重和感官特性的影响

H. Santosa, I. Gunawan, Dian Trihastuti, Nicole Levina Celestina
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引用次数: 0

摘要

印度尼西亚市场上销售的大多数乳制品都是动物奶,但这些产品不能被乳糖不耐受和过敏的人食用。植物奶是动物奶的替代品,其中最广为人知的是豆奶,但印尼的大豆产量很低。豆角(Canavalia ensiformis)是植物性牛奶的替代原料。同时,杰克豆的蛋白质含量与大豆相似,但作为食品配料并不受欢迎。本研究旨在获得豆浆加工中可接受的组合因子。采用全因子设计试验,分析了温度和加热时间对豆浆比重及其色、香、味、质等感官特性的影响。结果表明,温度和加热时间影响豆浆的比重和感官特性。此外,各因素与水平的最佳组合是在100℃的加热温度下加热20分钟,得到的豆浆比重为1.0758。
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The Effect of Heat Treatment on Specific Gravity and Organoleptic Properties of Jack Bean (Canavalia ensiformis) Milk
Most of the dairy products sold in the market in Indonesia are animal milk but those products cannot be consumed by people with lactose intolerance and allergies. Plant-based milk is an alternative substitute for animal milk, and the most widely known is soy milk, but the production of soybeans in Indonesia is low. Jack beans (Canavalia ensiformis) are an alternative raw material substitute for plant-based milk. Meanwhile, the protein content of jack beans is similar to soybeans, but it is not popular as a food ingredient. This study aims to obtain the acceptable combination factors in processing jack bean milk. A full factorial design experiment was conducted to analyze the effect of temperature and heating duration on the specific gravity of jack bean milk and its organoleptic properties such as color, aroma, taste, and texture. The results showed that the temperature and heating time influenced the specific gravity and organoleptic properties of jack bean milk. In addition, the best combination of factors and levels is at a heating temperature of 100 °C for 20 minutes, which results in the specific gravity of jack bean milk, which is 1.0758.
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审稿时长
16 weeks
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