复合早餐乳的研制

Development of Composite Breakfast Milk

以黄豆、玉米、牛乳为原料,制得一种营养全面、风味独特的复合早餐乳。通过单因素试验确定黄豆浆、玉米浆、牛乳的质量分数分别为20%,20%,60%;通过正交试验确定玉米浆糊化条件为65℃温度下糊化40 min,羧甲基纤维素钠、白砂糖质量分数分别为0.08%,1.00%时,产品品质最佳。

This article introduces a new type of milk with overall nutrition and unique flavor, by adding soybean and corn to fresh milk. The single factor test establishes soybean serum, corn steep, milk ratio is 20%, 20%, 60%, the optimum conditions determined by orthogonal experiments show that corn steep gelatinization time is 40 min under 65 ℃, Na-CMC 0.08%, sugar 1.00%.