摘要
保健型牛初乳布丁以牛初乳、牛常乳、明胶、琼脂和淀粉为原料,主要工艺流程为制胶、均质、杀菌、注模、烘焙和成型,利用感官评定法研究复合乳和复合胶最佳配比,为V(牛初乳):V(牛常乳)=1:10和V(明胶液):V(琼脂液):V(淀粉糊)=5:3:2;利用L9(34)正交试验确定优化配方为V(复合乳):V(复合胶溶液):V(蛋黄液):V(蔗糖溶液)=70:10:30:6。
The nutritional bovine colostrums pudding using bovine colostrums, milk, egg yolk, gelatin, agar and starch as raw materials was developed. The technology included many processes, such as dissolving, homogenizing, sterilizing, injection, baking and molding. Sensory evaluation method was used to determine the best ratio of mixed gel and mixed milk, the ratio of bovine colostrum and bovine milk was 1：10, the ratio of gelatin, agar and starch was 5：3：2. orthogonal test L9（34） was used to determine the optimal formulation, and the ratio of mixed milk, mixed gel, egg yolk and sucrose was 70：10：30：6.
出处
《食品工业》
北大核心
2014年第11期125-128,共4页
The Food Industry
基金
国家自然科学基金31371732
关键词
牛初乳
布丁
bovine colostrums
pudding
