苑会平，付兴周*，杨倩雯，张亚新

（安阳工学院生物与食品工程学院，河南  安阳  455000）

摘要：以咖啡和大豆为主料，白砂糖和蔗糖酯等为辅料，研制一款新型咖啡豆乳饮料。在单因素实验的基础上，采用L9（34）正交试验和感官评价等方法来研究四个主要因素咖啡、豆乳、白砂糖、蔗糖酯对产品感官品质的影响，并确定咖啡豆乳饮料的最佳配方。结果表明：最佳配方为咖啡6%、豆乳45%、白砂糖7%、蔗糖酯0.06%、CMC-Na0.05%、碳酸氢钠0.03%，最后加纯净水定容至100%；影响咖啡豆乳饮料品质的四个主要因素的主次顺序为：咖啡>豆乳>白砂糖>蔗糖酯。在此工艺条件下咖啡豆乳饮料中咖啡和豆乳的香气与口感最佳，无豆腥味，并且色泽纯正、呈奶咖色，质地均匀，流动性好，蛋白质含量1.15%。

关键词：咖啡；大豆；豆乳饮料；研制

Development of Coffee Soymilk Beverage

YUAN Hui-ping，FU Xing-zhou*，YANG Qian-wen，ZHANG Ya-xin

（College of Biology and Food Engineer，Anyang Institute and Technology，Anyang 455000，China）

Abstract: With coffee and soybean as main materials， white granulated sugar and sucrose ester as auxiliary materials，a new type of coffee soymilk drink was developed. On the basis of single factor test，L9（34）orthogonal experiment and sensory evaluation were used to study the effects of four main factors on the sensory quality of coffee，soybean milk，white granulated sugar and sucrose ester，and to determine the best formula of coffee soymilk beverage. The results showed that the best formula was coffee 6%，soymilk 45%，white granulated sugar 7%，sucrose ester 0.06%，CMC- Na 0.05%，sodium bicarbonate 0.03%，and finally add purified water to make the volume to 100%；the order of four main factors affecting the quality of coffee soymilk beverage was as follows:coffee > soymilk > white granulated sugar > sucrose ester. Under these conditions，the aroma and taste of coffee and soymilk in the coffee soymilk drink are the best，without beany flavor，pure color，milk coffee color，uniform texture，good fluidity，and protein content of 1.15%.

Key words: coffee；soyabean；soymilk beverage；development

中图分类号：TS275.4       文献标志码：A      文章编号：1007-7871（2021）06-0055-05

2021，Vol.24，No.6