Abstract: The soybean milk beverages was prepared by the raw material of beverages and milk. The effects of milk beverages, soybean powder, sugar and stabilizers amounts on the sensor were investigated. The results showed that the sample prepared by 40% milk, 2% soybean powder, 6.0% sugar and 0.30 % compound-stabilizer(23% glyceryl monostearate, 10% sucrose fatty acid ester, 11% microcrystaline cellulose and 27 % carrageenan), 51.7% water had the best taste and stability.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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