摘要
以烤玉米糖化液和发酵乳为主要原料,白砂糖酸乳等为辅料,研制烤玉米风味乳饮料。通过单因素实验和正交试验对饮料配方进行筛选,确定了最佳玉米烘烤温度为240℃,烘烤时间为13min;配方为玉米糖化液添加量是28%,发酵乳25%,焦糖色素溶液2.2%,白糖8%,产品烤玉米风味明显,口感色泽俱佳。
This paper aimed to discuss the development of baked corn milk beverage based on sweet corn saccharification liquid and fermented milk as the main raw materials, and white granulated sugar as the auxiliary materials. Through single factor tests and orthogonal test, the determined optimal proportion was as following： sweet corn saccharification liquid content 28%, fermented milk 25%, caramel pigment solution 1.9%, and white granulated sugar 10%. The best process condition was：corn baking temperature of 240℃and baking time of 13min.
出处
《饮料工业》
2014年第6期24-28,共5页
Beverage Industry
基金
吉林农业科技学院2013年大学生科技创新项目
关键词
烤玉米糖化液
发酵乳
配方
工艺研究
saccharification liquid of the corn
fermented milk
formula
technology research
