摘要：本课题以豆奶为主要研究对象，首先分析豆奶起泡性影响因素，然后研究抹茶豆奶拿铁制作。结果表明，豆奶蛋白质含量1.33%~2.0%范围内，豆奶浓度越低，起泡能力增强，但随之泡沫稳定性变差。常温及更高温度下，储藏时间过长豆奶起泡能力下降，常温37℃、42℃存放分别不宜超过5h、3h、3h。更长时间储藏豆奶，冷藏较为适宜。糖添加量2g~18g/300mL范围内，对于豆奶起泡性的影响不是很大。盐的添加对豆奶起泡性影响极其显著，添加少量盐会明显增强豆奶起泡能力，盐添加量0.25g/100mL时豆奶起泡能力为225%。加入卡拉胶，豆奶起泡能力增加，但当浓度超过0.1g/100mL后起泡能力开始下降。酸性条件下，pH接近大豆蛋白等电点时，豆奶起泡能力弱。抹茶豆奶拿铁的基本配方为豆奶100 mL，加入白砂糖5%，抹茶0.6%，盐0.5%，饮品具有抹茶清香，口感甘甜、丝滑，泡沫绵密。

关键字：豆奶；起泡性；抹茶饮品

The foaming property of soymilk and its application in matcha drink

Abstract: This topic takes soymilk as the main object of study. Firstly, it analyzes the factors affecting the foaming properties of soybean milk, and then study the production of soymilk latte. The results show that the lower the concentration of soy milk at(1.33%~2.0%), the higher the foaming capacity of soybean milk, but the foam stability become worse.  At room temperature and higher temperature, the foaming capacity of soybean milk decrease as the storage time growing. The storage time of soymilk under room temperature,37℃,42℃ should not exceed 5h,3h and 3h respectively. Storage of soy milk for longer time is more suitable for cold storage. The effect of sugar content 2g~18g/300mL on the foaming properties of soymilk is not very big. The effect of salt  on the foaming ability of soybean milk is very significant. Adding a small amount of salt would obviously enhance the foaming ability of soybean milk, and the foaming ability of soybean milk was 225% when the amount of salt is added to 0.25g/100mL. The foaming ability of soy milk increased when carrageenan is added, but the foaming ability begin to decrease when the concentration exceed 0.1g/100mL. Under acidic conditions, when pH is close to isoelectric point of soybean protein, the foaming ability of soybean milk is weak. The basic formula of the latte is 100 mL of soybean milk, 5% of white sugar, 0.6% of the tea, 0.5% of salt, and the drink with the scent of the tea. The taste is sweet, smooth and the foam is dense.

Key Words: soymilk；foaming property；matcha drink

目  录

1 绪论 1

1.1 大豆 1

1.2 豆奶 1

1.3 豆奶的起泡性研究 1

1.4 牛奶的起泡性研究 2

1.5 起泡性的测定和评价 2

1.5.1 搅拌法 2

1.5.2 仪器法 3

1.6 抹茶及抹茶饮品 3

1.7 本课题的研究目的和意义 4

2 实验材料与方法 5

2.1 实验材料 5

2.2 实验仪器与设备 5

2.3 实验方法 5

2.3.1 豆奶起泡性能测定 5

2.3.2 豆奶起泡性与稳定性的研究 6

2.3.3 抹茶豆奶拿铁的制作 7

3 结果与讨论 8

3.1 浓度对豆奶起泡性的影响 8

3.2 储藏对豆奶起泡性的影响 9

3.3 糖添加量对豆奶起泡性的影响 13

3.4 盐添加量对豆奶起泡性的影响 14

3.5 卡拉胶添加量对豆奶起泡性的影响 15

3.6  pH对豆奶起泡性的影响 16

3.7 抹茶豆奶拿铁的制作 17

4 结论 19

致  谢 20

参考文献 21

1 绪论

1.1 大豆

作为中国主要的粮食，大豆已经栽培了五千年。

大豆营养丰富，富含蛋白质，占了大豆成分中的35%~40%。大豆中的蛋白质含量是猪肉的2倍，甚至比鸡蛋高出2.5倍。此外，大豆中的蛋白质含量不但很高，而且质量也很好。大豆蛋白的氨基酸成分与动物蛋白相似，含有8种人体必需氨基酸，且这8种必需氨基酸的组成与人体的比例接近，易被人体消化吸收。如果将大豆与肉类、蛋类等一起食用，其营养与鸡蛋、牛奶的营养相当。