摘要
为获得超细糯玉米全粒微粉奶冻产品的最佳工艺参数,本文通过L9(34)的正交实验,确定出影响超细糯玉米全粒微粉奶冻产品的关键因素,继续进行L4(23)正交实验,通过两次正交实验获得超细糯玉米全粒微粉奶冻产品的最佳工艺参数为:超细糯玉米全粒微粉18g、鸡蛋蛋清25g、蔗糖20g、鱼胶粉7g、牛奶100g、奶油50g,在-2℃～-5℃冷冻15min。
In order to get the best technological parameters for preparation of milk jelly with superfine waxy corn micropowder,the key factors affecting milk jelly with superfine waxy corn micropowder were determined by L9（34） and L4（23） orthogonal experiments.The best preparation conditions were as follows：superfine waxy corn micropowder 18g,egg white 25 g,cane sugar 20 g,fish glue powder 7 g,milk 100 g,cream 50 g,freezing temperature-2℃--5℃and freezing time 15 minutes.
出处
《现代食品科技》
EI
CAS
2010年第10期1108-1110,共3页
Modern Food Science and Technology
基金
济南市科技攻关项目(200705109)
关键词
超细糯玉米全粒微粉
奶冻
正交实验
superfine waxy corn micropowder
milk jelly
orthogonal experiment
