Effect of different reaction conditions on texture characteristics of gel of soybean-milk with gluconic acid-δ-lacton

In this paper, soybean-milk lactone gel was made from mixture of soybean milk and milk with glucose-δ-lactone (GDL) as acid agent, soy milk and milk respectively as substrate as control. The effect of different reaction conditions on texture characteristics of soybean-milk lactone gel had been studied. The results showed that:better texture characteristics of soybean-milk lactone gel could be formed respectively:preheating temperature 90¹00℃, preheating time 5¹5min, gel temperature 75⁸5℃ and gel time 30⁵0min.