杂粮奶冻研制及品质分析
Development and Quality Analysis of Coarse Cereals Milk Jelly
关莹 1赵昕雪 1刘晨 1邹依彤 1莫北 1姜忠丽1
作者信息
- 1. 沈阳师范大学粮食学院,沈阳 110034
- 折叠
摘要
采用单因素及正交试验对奶冻的配方进行优化,以感官评分的结果确定杂粮奶冻的最佳配方,根据理化性质测定和营养、功能成分分析评价奶冻品质.结果表明,当复配胶粉添加量为 2.0%(卡拉胶、魔芋胶、刺槐豆胶比例2∶2∶1)、生牛乳添加量为 35%、复配杂粮浆添加量为 35%(玉米、薏米、燕麦质量比例为 2∶1∶1)、白砂糖添加量为 8%、柠檬酸添加量为 0.2%,制作的杂粮奶冻营养丰富,口感顺滑,富含独特的杂粮香气和奶香.
Abstract
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.
关键词
杂粮/牛奶/果冻/复配胶/配方优化Key words
coarse cereals/milk/jelly/composite gel/formula optimization引用本文复制引用
基金项目
沈阳师范大学大学生创新创业训练计划(X202310166071202221034)
辽宁省教育厅基本科研项目(2023)(JYTMS20231692)
出版年
2024
NETL
NSTL
万方数据