卡布奇诺咖啡专用打泡牛奶的研制

Preparation of Cappuccino milk

探讨了生乳、不同来源蛋白和稳定剂对牛乳起泡性和泡沫稳定性的影响。通过正交实验确定了生产打泡牛奶的最佳配方:真空低温浓缩乳(蛋白含量3.1%)99%,全牛奶蛋白(MPC)0.5%,微晶纤维素(MCC)0.4%,羧甲基纤维素钠(CMC)0.1%;并根据配方设计了适合该产品的可行性工艺和加工中的关键控制点。该方法生产的咖啡专用打泡牛奶具有泡沫细腻、口感上佳以及良好的起泡性和泡沫稳定性的特点。

In this paper, the effect of raw milk, different protein and stabilizer on foaming capacity and stability of milk was discussed. According to the orthogonal design, the best formula of Cappuccino milk was obtained by 99% concentrated milk （protein is 3.1%）, 0.5% milk protein concentration （MPC）, 0.4% microcrystalline cellulose （MCC）, 0.1% carboxyl methyl cellulose （CMC）. The Cappuccino milk processing technology and critical control points was designed for the formula. The Cappuccino milk has a delicate foam, good taste and good foaming capacity and stability.