糙米花生牛奶生产配比优化研究

Optimization of the Materials' Ratio of Brown Rice and Peanut Milk

[目的]研究生产糙米花生牛奶的最佳配方。[方法]通过单因素试验和正交试验研究了原料配比对糙米花生牛奶感官质量的影响,并对各因素与产品品质之间的相关性进行了分析。[结果]确定糙米花生牛奶的最佳配比为糙米粉15 g、花生浆300 g、奶粉75 g、蔗糖100 g和水1 000 ml。各因素中,花生浆用量对产品的外观颜色和香味影响显著,糙米用量对产品的澄清度和细滑度影响显著,糖的用量对产品的甜度影响显著。[结论]在花生牛奶中添加糙米粉是可行的。

[ Objective ] To study the optimum ratio of producing brown rice and peanut milk. [ Method] Through single factor test and orthog- onal test, effects of material ratio on brown rice and peanut milk sensory quality were studied, and the correlation was analyzed. [ Result ] The optimum ratio was： brown rice 15 g, peanut milk 300 g, powered milk 75 g, sucrose 100 g and water 1 000 ml. The peanut milk dosage has significant effect on color and aroma, brown rice dosage has significant effect on clarify degree and smooth degree, and sweet degree was af- fected significantly by sugar dosage. [ Conclusion] Adding brown rice powder in peanut milk is feasibility.