摘要
以小米与奶粉为原料研制一款新型的碳酸饮料,解决小米汽奶在加工过程中由淀粉、蛋白质引起的沉淀问题,通过正交试验设计,确定了最佳工艺条件:小米浆汁与奶质量比1∶1,复合稳定剂(海藻酸钠∶卡拉胶1.5∶1)添加量0.04%,乳化剂(单甘酯)添加量0.15%。此工艺条件下生产的小米汽奶色泽和组织状态良好,风味独特,营养丰富。
In this paper, a new carbonic acid drink containing millet and milk was developed. And the problem of deposition of amylum and protein was solved. The orthogonal experiment was conducted,and the results showed that the ratio of millet and milk（1∶1）,compound stabilizer（Sodium alginate：carrageenan1.5∶1） 0.04%, emulsifier（monoglycerides） 0.15%. The beverage has good colour, unique flavor and high nutritional value.
出处
《食品工程》
2015年第2期11-12,47,共3页
Food Engineering
关键词
小米
奶粉
汽奶
饮料
millet
milk powder
carbonic acid drink
