摘要
以苦荞粉、脱脂乳粉为主要原料,对苦荞风味脱脂乳的加工工艺进行探讨。通过单因素和响应面试验对苦荞风味脱脂乳的工艺配方进行优化,确定苦荞风味脱脂乳的最佳工艺参数。结果表明:苦荞风味脱脂乳的最佳工艺参数为脱脂乳粉70.00%、荞麦浆25.00%、白砂糖3.19%、1∶1的黄原胶和瓜尔胶0.13%。产品经分析检测符合国家质量卫生标准,口感滋润,荞味浓郁,奶香四溢,色泽呈淡黄色,是一款具有良好市场前景的配制型风味乳。
Using tartary buckwheat powder and skim milk powder as the main raw materials,the processing technology of tartary buckwheat flavored skim milk was discussed.The single-factor and response surface tests were used to optimize the technological formula of buckwheat flavored skim milk,with the optimum process parameters as follows:skim milk powder 70.00%,buckwheat pulp 25.00%,sugar 3.19%,1∶1 xanthan gum and guar gum 0.13%.The product conforms to the national quality and health standards through analysis and testing,with moist taste,rich flavor of buckwheat,milk fragrance and light yellow color.It is a flavor milk with good market prospects.
作者
王岚
王婧
宾阳
王芳
Wang Lan;Wang Jing;Bin Yang;Wang Fang(College of Chemistry and Life Science,Chengdu Normal University,Sichuan Chengdu 611130)
出处
《生物化工》
2020年第4期40-45,共6页
Biological Chemical Engineering
基金
教育部产学合作协同育人项目(201801174040)
四川省科技厅面上项目(2018JY0441)
大学生创新创业训练计划支持项目(201714389082)。
关键词
苦荞粉
脱脂乳粉
响应面法
工艺
Tartary Buckwheat Powder
Skim milk powder
Response Surface Methodology
Technology
