摘要
研究牛乳酪蛋白钙肽(Casein Calcium Peptide,CCP)对橙汁乳饮料感官品质的影响,确定橙汁乳饮料的辅料最佳参考配比,利用JMP软件进行试验设计,对橙汁乳饮料进行感官评定,并采用SPSS分析软件对试验结果进行统计分析。结果表明:CCP的添加量对橙汁乳饮料感官品质除香气外影响不大;生产橙汁乳饮料的辅料参考配比为牛乳40%(V/V),橙汁2%(V/V),CCP 0.2%,CMC 0.1%。
The effect of casein calcium peptide to the sense quality of the orange-milk was investigated, and determined the optimum formula of the main accessories of the orange-milk. The JMP software was used to design the experiment to carry through the sensory evaluation of orange-milk, and the experiment data was analyzed with SPSS. The results showed that, the content of CCP had little influence on the qualities of the orange-milk except fragrance ; the optimum formula of the main accessories of the orange-milk was milk 40% ,orange juice 2% ,CCP 0.2% ,CMC 0. 1%.
出处
《食品与机械》
CSCD
北大核心
2009年第2期116-119,共4页
Food and Machinery
关键词
酪蛋白钙肽
橙汁乳饮料
感官品质
Casein calcium peptidc
Orange-milk
Sensory quality
