Development and Quality Analysis of Coarse Cereals Milk Jelly
One-factor and orthogonal tests were used to optimize the formulation with the results of sensory score,and to evaluate the quality of coarse cereals milk jelly's physicochemical properties and nutritional and functional composition analysis.The experimental results showed that:when 2.0%of composite gel powder,35%of raw milk,35%of compound grain pulp(The ratio of carrageenan,konjac gum and locust bean gum is 2∶2∶1)and 8%of white granulated sugar(The mass ratio of corn,job's tears and oat was 2∶1∶1)are added,the coarse cereals milk jelly made with this formula is nutritious,with a smooth taste and a unique coarse cereals aroma and milk aroma.
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