摘要
研究了以花生和小米为主要原料制备婴儿配方仿制乳的诸多影响因素,结果表明:制备花生乳的最佳参数为:25℃下浸泡6h,磨浆时花生:水=1∶8。制备小米乳的最佳条件通过响应面分析为:25℃下浸泡59min,磨浆时米:水=1∶6。产品最佳配方是在0.5份花生乳和1份小米乳的混合乳中加入脱脂奶粉3.34%(质量分数,下同)、麦芽糊精1.77%、卵磷脂0.0628%和玉米油1.194%。最终产品的理化指标等与市售的“雅士利”婴儿配方食品完全一致。
The factors for infant formula modified milk making from peanut and millet were studied. The results indicated ： The optimal parameter for peanut milk preparation was 6 h for soaking at 25 ℃, peanut： water = 1 ： 8 for milling. The optimal parameter for millet milk preparation by response surface analysis was 59 min for soaking at 25 ℃, millet： water = 1 ： 6 for milling. The optimal formula were peanut milk ： millet milk = 50：100, and then added skimmed milk powder 3.34% （mass fraction, the same as below）, maltodextrin I. 77%, lecithin 0. 0628% and corn oil I. 194% in the mixed milk. The physical and chemical index for final product was the same as that of the commercial infant formula ＂Yashili＂.
出处
《食品与机械》
CSCD
北大核心
2006年第5期27-31,51,共6页
Food and Machinery
关键词
小米
花生
浸泡
配方
Millet
Peanut
Extraction
Infant formula
