苹果汁豆乳饮料加工工艺研究

Study on Processing Technology of Apple JuiceSoy Milk DrinkAbstractApple juice soymilk beverage processing technology research,through the experimentalstudy of apple juice soymilk beverage processing technology,with a view to providing referencevalue for the expansion of deep processing and utilization channels such as mung beans andapples.Using mung bean milk as the main raw material and adding apple juice to make acompound beverage,the best formula and processing technological process were studied andanalyzed.The main test methods used in the processing of apple juice and soymilk beverages studied inthis topic are single factor test and orthogonal test.The single factor test uses the ratio of applejuice and mung bean juice,the amount of milk added,the amount of apple juice and soy milkmixed juice,the amount of white sugar and the amount of citric acid as single factors,and thebeverage formula is carried out on the basis of the single factor test After optimization,the resultsshow that the best process formula of apple juice and soy milk beverage is the ratio of apple juiceand mung bean juice is 1:2,the amount of milk is 20%and the amount of white sugar is 9%.Key words:apple juice;soy milk beverage;processing technology;orthogonal test;formula