Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk

doi:10.7506/spkx1002-6630-201006071

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (6): 297-301.doi: 10.7506/spkx1002-6630-201006071

• Technology Application • Previous Articles Next Articles

Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk

YU Xin1，LI Xiao-hua2，ZHOU Xiao-mei1，HUANG Xiao-hong1

(1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
2. College of Life Science, Tarim Unversity, Alaer 843300, China)

Received:2009-02-27 Revised:2009-09-22 Online:2010-03-15 Published:2010-12-29
Contact: YU Xin1 E-mail:yuxin1959@yahoo.com.cn

Abstract

Abstract:

Soybean and ginger were used as main materials to develop ginger flavored soymilk. The production process of ginger flavored soymilk was investigated by single factor and orthogonal array methods. Results showed that the optimal formula of ginger flavored soymilk made from soybean slurry with a material/water ratio of 1:7 (m/m) consisted of ginger juice 8.0%, cane sugar 9.0%, milk powder 5.0%, carrageenan 0.01% (mass fraction), and xanthan gum 0.02 g/100 g. The optimal values of pH, temperature and temperature-holding time for obtaining an optimal coagulation were determined to be 6.2, 60 ℃ and 5 min, respectively. Processed soymilk under the above conditions showed good gel strength and refreshing taste and no soybean odor was smelled.

Key words: ginger, soymilk, coagulation, formulation, production process

CLC Number:

TS214.2

YU Xin1，LI Xiao-hua2，ZHOU Xiao-mei1，HUANG Xiao-hong1. Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk[J]. FOOD SCIENCE, 2010, 31(6): 297-301 https://doi.org/10.7506/spkx1002-6630-201006071

[1]	XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi. Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu [J]. FOOD SCIENCE, 2026, 47(9): 400-410.
[2]	LI Mingwei, LI Xiao, LIU Tong, WANG Wenjun, CHEN Yulong, ZHOU Long, XIA Xiaomeng. A Rapid Detection Method for Spoilage Levels of Multiple Ginger Varieties Based on Electronic Nose Combined with BPNN Optimized by Boosting [J]. FOOD SCIENCE, 2026, 47(10): 354-367.
[3]	DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua. Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk [J]. FOOD SCIENCE, 2025, 46(5): 236-244.
[4]	WANG Tianze, CHENG Xiaoyu, WANG Le, ZHANG Kaihua, LIU Bowen, ZHAO Bing, CHANG Siyuan. Deciphering the Influence of Reheating Methods on Flavor of Ginger Duck through Instrumental Analysis Coupled with Multivariate Statistics [J]. FOOD SCIENCE, 2025, 46(24): 226-236.
[5]	DONG Ke, ZHU Chenhao, GUO Wenting, WANG Rui, TANG Mengmeng, ZHAO Yonggang, ZHAO Zhifeng, XU Teng. Volatile Flavor Components in Ginger Extracts and Their Effects on Storage Quality of Cold Spicy Rabbit [J]. FOOD SCIENCE, 2025, 46(24): 275-284.
[6]	GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang. Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk [J]. FOOD SCIENCE, 2025, 46(2): 280-289.
[7]	MI Zhenzhen, MU Honglei, NIU Ben, YIN Ming, SHEN Chaoyi, XU Guangzhi, GAO Haiyan, CHEN Hangjun. Composition Analysis and Biological Activity of Ginger Essential Oil Extracted by Different Methods [J]. FOOD SCIENCE, 2025, 46(18): 180-189.
[8]	YAN Wei, ZHANG Zhenzhen, REN Xingyuan, XIA Hui, YANG Ligang, LIAO Wang, PAN Da, WANG Shaokang, SUN Guiju. Development and Glycemic Index Assessment of Multi-grain Meal Replacement Powder Containing Scarlet Runner Bean [J]. FOOD SCIENCE, 2025, 46(17): 22-30.
[9]	SHEN Xinyan, LAI Lanyu, HUANG Junyuan, WANG Shu, LI Lu, LI Pan, DU Bing. Effect of Ginger-Assisted Probiotic Fermentation on Flavor Characteristics and Quality of Gastrodia elata Bl. [J]. FOOD SCIENCE, 2025, 46(16): 255-264.
[10]	LI Yu, OUYANG Fangxin, ZHANG He, WANG Wenyu, DONG Jingxiao, LI Dapeng, LI Feng. Research Progress on Alleviatory Effects of 6-Gingerol and 6-Shogaol on Intestine Tight Junction Damage [J]. FOOD SCIENCE, 2024, 45(24): 282-292.
[11]	LÜ Hanjia, LI Yuncheng, LI Qingzhou, CHEN Chuan, LIU Dayu, ZHANG Fei, MENG Fanbing. Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger [J]. FOOD SCIENCE, 2024, 45(24): 202-211.
[12]	LU Hongliang, ZHENG Xiaoyan, FU Zeshi, QU Haowen, LIU Ning, LI Meng, WANG Zhongjiang. Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity [J]. FOOD SCIENCE, 2024, 45(22): 329-340.
[13]	HAO Ruiqing, ZHANG Chengcheng, NIU Haiyue, XIN Xiaoting, LIU Daqun, ZHANG Jianming. Research Progress on the Composition, Biological Activity and Application in Food Packaging of Ginger Extract [J]. FOOD SCIENCE, 2024, 45(14): 341-351.
[14]	LÜ Wenqing, SUN Jingru, ZHANG Shu, CAO Rong’an, DIAO Jingjing, WANG Changyuan. Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder [J]. FOOD SCIENCE, 2024, 45(10): 89-97.
[15]	TIAN Yexin, MU Yingchun, SU Wei, YIN Xuedong. Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening [J]. FOOD SCIENCE, 2023, 44(4): 185-193.

Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments