摘要
通过添加泡腾剂,使奶片溶于水后迅速溶解,具有了泡腾片的特性,实现口味上的多元化,适应不同消费者的需求。试验通过对乳粉、复合碱剂、复合酸和甜味剂不同水平的正交实验,从奶片崩解性、溶解性和口感三方面进行评定,确定奶片最佳配方为奶粉35%,复合碱27%,复合酸20%和甜味剂0.8%。为了改善口感,采用麦芽糊精对碱进行包埋,并添加了植脂末和奶油香精。为了提高奶片的营养价值,加入了VC和CaCO3等营养强化剂。
The bubble dose had been used in the milk slice to make it dissolved in water quickly. Nutritional bubble milk slice meets the demand of different customers. Through the evaluation of dissolving of milk slice in water, the orthogonal test had been done to get the best prescription of milk slice： milk powder 35 %, alkali agent 27 %, acid agent 20 %, sweet agent 0.8 %. To improve the taste of the milk slice, alkali had been covered with maltrodextrin. At the same time, something like VC, CaCO3 and essence were added to improve the nutritional value of milk slice.
出处
《农产品加工（下）》
2005年第11期46-47,52,共3页
Farm Products Processing
关键词
奶片
复合酸
复合碱
泡腾性
milk slice
acid agent
alkali agent
the character of bubble
