酶解绿豆粉在绿豆乳制品中的应用研究

摘要

对比了酶解绿豆粉和普通绿豆粉、预糊化绿豆粉的性能特点.从粘度、口感、溶解性、稳定性四方面进行了对比.研究结果表明:酶解绿豆粉制备的饮料口感清爽,储存过程出现的水析、沉淀情况最不明显,对于饮料后期返生现象也有明显的效果.%Compare performance characteristics of enzyme mung bean powder, ordinary mung bean flour, cooked mung bean powder. It was compared from viscosity, taste, stability, solubility four aspects. Results showed that:beverage of enzyme mung bean powder preparation taste fresh, Water analysis and precipitation in the stored pro-cess is the least obvious, it has obvious effect for phenomenon of late return beverage.