Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

HAN Cui-ping; LIU Yang; WANG Di; JIANG Lian-zhou; LIU Chang; WANG Yu-ting

doi:10.13386/j.issn1002-0306.2014.06.030

HAN Cui-ping, LIU Yang, WANG Di, JIANG Lian-zhou, LIU Chang, WANG Yu-ting. Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton[J]. Science and Technology of Food Industry, 2014, (06): 146-149. DOI: 10.13386/j.issn1002-0306.2014.06.030

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Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

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Abstract

In this paper, soybean-milk lactone gel was made from mixture of soybean milk and milk with glucose-δ-lactone (GDL) as acid agent, soy milk and milk respectively as substrate as control. The effect of different reaction conditions on texture characteristics of soybean-milk lactone gel had been studied. The results showed that:better texture characteristics of soybean-milk lactone gel could be formed respectively:preheating temperature 90¹00℃, preheating time 5¹5min, gel temperature 75⁸5℃ and gel time 30⁵0min.

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Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

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