Study on winged bean milk

Winged bean was used as main raw material to produce winged bean milk. The processing conditions, formulation and production influencing factors of winged bean milk were studied. An orthogonal experiment was arranged to establish the amount of stabilizer for producing the winged bean milk. The results showed that winged bean- water ratio was 1:12 (m: v), 10% sucrose. Stabilizer formula was 0.06% CMC-Na, 0.08 % sodium alginate, 0.08% xanthan gum. Homogeneous temperature was at 30 MPa, 80°C, and sterilization of high temperature in short times. The winged bean milk was high quality.