Process Optimization of Probiotic Jelly Dry Nutritional Block
In order to develop probiotic jelly dried nutritional blocks with balanced nutrition and rich taste,this article uses sensory evaluation as the evaluation index,and uses single factor experiments and orthogonal experiments to determine the optimal process formula of probiotic jelly dried nutritional blocks.The results showed that the sensory score of the probiotic jelly dried nutritional block prepared under the conditions of fermented milk 100 g,skim milk powder 35 g,nuts 33 g,maltodextrin 20 g,white sugar 20 g,whey powder 25 g,corn starch 8 g,pectin 1.2 g,and probiotic powder 0.1 g was 86.8 points,the probiotic jelly dried nutritional block prepared by this method not only has a good taste,but also effectively preserves the activity of probiotics and the nutritional value of nuts.
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