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响应面法优化鸡蛋风味布丁的耐热性能 被引量:1

Optimization of heat resistance of egg flavored pudding by response surface methodology
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摘要 本文以全脂乳粉、白砂糖、全蛋粉、可食用胶体、鸡蛋香精等为主要原料,开发出一款能够满足茶饮行业热饮产品的耐热性好的鸡蛋风味布丁。以热损失率及感官得分为指标进行单因素试验和响应面优化试验得到复配胶体体系的最佳配比。结果表明,当刺槐豆胶添加量为1.05%(w/w),卡拉胶添加量为1.00%(w/w),结冷胶添加量为0.45%(w/w)时,所制得的鸡蛋风味牛奶布丁热损失率为37.82%,较市售产品低,表明实验布丁产品具有更好的耐热性能;感官得分90.13分,风味能够满足消费者需求。 Using whole milk powder,sugar,whole egg powder,edible colloid,and egg essence as the main raw materials,a kind of egg flavor pudding with good heat resistance was developed,which could meet the requirements of hot drink products in the tea industry.Single factor experiment and response surface optimization experiment were carried out with heat loss rate and sensory score as indicators to obtain the best proportion of the composite colloid system.The results showed that when the addition of locust bean gum was 1.05%(w/w),carrageenan was 1.00%(w/w),and gellan gum was 0.45%(w/w),the heat loss rate of egg flavored milk pudding was 37.82%,which was lower than that of commercial products,indicating that the experimental pudding products had better heat resistance;The sensory score was 90.13,and its flavor could meet the needs of consumers.
作者 何叶 王文杰 曹柯源 余祖捷 李东明 范军营 HE Ye;WANG Wenjie;CAO Keyuan;YU Zujie;LI Dongming;FAN Junying(D.Co International Food Co.,Ltd.,Jiaozuo 454000)
出处 《中国食品添加剂》 CAS 北大核心 2023年第6期263-270,共8页 China Food Additives
关键词 鸡蛋布丁 响应面 耐热性能 感官评价 复配胶体 egg pudding response surface heat resistance sensory evaluation compound colloid
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