摘要
采用两组正交试验 (稳定性试验和最佳口味试验 )研究了大米布丁的生产工艺和最佳配方。试验结果表明 :以 1 %卡拉胶添加于大米布丁中 ,其稳定性最佳 ,以大米 1 0 0 g、奶粉 40 g、白糖 80 g、奶油 5g、水 70 0 g和食盐少许 ,煮沸时间 1 0 min制成的产品口味最佳。
Two orthogonal tests (stability test and optimum taste test)were used to study the processing technology and optimum formula for the production of the rice pudding.The test results showed that the optimum stable production condition could be obtained by adding 1% carrageenan and the optimum formula was: rice 100g,milk powder 40g,sugar 80g,cream 5g,water 700g,a little salt and boiling time 10min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第3期31-32,共2页
Science and Technology of Food Industry
