At present,condensed milk has been widely used in bakery food,food additive raw materials,snack food and other industries,and plays a role in seasoning,flavoring and coloring of food with its unique aroma.In this experiment,walnut kernels,whole milk powder and sucrose were used as raw materials,and lactose was used as auxiliary raw materials to make a walnut condensed milk.Single factor test was used to determine the influence of walnut pulp addition,sucrose addition and concentration temperature on its sensory score.Using response surface test,the process parameters of walnut condensed milk were optimized,and its physicochemical and hygienic indexes were determined.The results showed that under the conditions of adding 30％of whole milk powder,17.2％of sucrose,52.5％of walnut pulp,and concentrated temperature of 56 ℃ for 30 minutes,the comprehensive sensory score of walnut condensed milk was 92 points.It has good quality.At this time,the protein content is 10.3％,the fat content is 8.6％,the moisture content is 20.8％,the sucrose content is 42％,and no coliform bacteria and pathogenic bacteria are detected.The walnut condensed milk produced by this process has high sensory score,unique flavor,rich nutrition,uniform and lustrous color,and good texture,and has the comprehensive taste of walnut and milk powder.
万方数据
维普
