Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 4
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- Pages.423-428
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- 1984
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- 0367-6293(pISSN)
Some Factors Affecting the Viscometric Characteristics of Soymilk
콩우유의 점성(粘性)과 영향인자
- Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
- Kim, Na-Mi (Korean Ginseng and Tobacco Research Institute) ;
- Kim, Dong-Hee (Department of Food and Nutrition, Sook Myung Women's University)
- Published : 1984.12.30
Abstract
Changes in viscosity of soymilk were evaluated as affected by solid concentration, temperature, pH and sugar addition. Soybeans were soaked, ground with boiling water, and filtered followed by boiling for 30 min for soymilk preparation. It was found that viscosity increased exponentially as solid concentration increased while the raise of temperature caused exponential decrease in it. A minimum viscosity was ovserved at pH 6.5 in the range of pH 5.0-8.0. The effects of solid concentration and pH on viscosity were reduced as the measuring temperature increased. Addition of sucrose up to 9% showed little effect on viscosity with showing a tendency of increase.
콩우유의 점도특성(粘度特性)을 조사하고자 콩을 침지 - 끓는물로 마쇄-여과-끓임의 방법으로 콩우유를 제조한 후 교반시간, 온도, pH 및 당(糖)의 첨가가 당도(糖度)에 미치는 영향을 조사하였다콩우유의 점도측정은 최소한 30 분간 교반시킨 후 측정함이 적절하였으며 콩우유의 고형분 농도증가는 점도(粘度)를 대수함수적(對數函數的)으로 증가시켰다. 그러나 이러한 점도의 증가는 온도가 높아지면서 농도의 영향이 감소되어 같은 농도에서 온도가
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