摘要
对绿豆浸泡、脱腥及磨浆等工艺进行了研究。利用正交试验确定最佳浸泡工艺参数为:NaHCO30.25%,料水比1∶4,20℃浸泡10h。最佳磨浆工艺参数为:料水比1∶10,温度80℃。
The immersion, disposal and grinding technique for mung bean milk are studied. The best craft of immersion is that the density of the NaHCO3 is 0.25 %, and the ratio between material and water is 1：4, the immersion time is 10 h with 20 ℃ temperature. The most superior craft of grinding is that the ratio between material and water is 1：10 as the extract, the grinding temperature is 80 ℃.
出处
《安徽农业科学》
CAS
北大核心
2008年第2期739-740,共2页
Journal of Anhui Agricultural Sciences
关键词
绿豆
浸泡
磨浆
工艺参数
Mung bean
Immension
Grinding
Technique parameter
