摘要
以红豆和牛奶为主要原料制作红豆牛奶,利用感官评定作为评价方法,对牛奶、红豆粉、白砂糖和稳定剂的用量对感官品质的影响进行了研究。结果表明,产品的最佳配比为:80.0%牛奶、0.8%红豆粉、5.0%白砂糖和0.2%复配稳定剂(单硬脂酸甘油酯为40.0%、改性磷脂16.0%、黄原胶11.0%、结冷胶33.0%),14.0%水份,产品口感好,红豆味浓郁。
A nutritional cereal milk was prepared by red bean and milk.The effects of milk,red bean powder,sugar and stabilizers amounts on the sensor were investigated.The results showed that the best formula was： 80.0% milk,0.8% red bean powder,5.0% sugar and 0.2% compound-stabilizer（40.0% glyceryl monostearate,16.0% modified phospholipid,11.0% xanthan gum and 33.0% gellan gum） and 14.0% water,under which the product showed the best taste and stability.
出处
《现代食品科技》
EI
CAS
2011年第8期998-1000,共3页
Modern Food Science and Technology
关键词
红豆
牛奶
感官评定
red bean
milk
sensory evaluation
