摘要
本文研究了一种新型乳饮料——大米乳,对炒大米、奶粉、蔗糖、稳定性添加量进行探讨;对配料比例作正交优化;通过对产品综合评分,选出最佳配料。最后得出最佳配方为:炒大米10%,奶粉1%,蔗糖7%,稳定剂0.3%(均为质量百分比)。大米乳的口感、风味,稳定性均获得满意效果。
In this paper,a new milk drink,rice milk was researched.It is a kind of aiming at milk quality.The optimum condtions,such as compostions of stabilizer?backrice?milk powder?and sugar etc,were determined by orthoyonal test. Date from experiment idertifies the optimized proportion of 10% backrice?milk powder 1%?sugar 7%?stabilezer 0.3%.The taste flavour and stability of this rice milk were content.
出处
《江西食品工业》
2004年第4期27-29,共3页
Jiangxi Food Industry
