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.

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Orthogonal Array Design for Optimization of Production of Ginger Flavored Soymilk

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