摘要
以板栗壳棕色素、乳粉、白砂糖为主要原料,制作板栗壳棕色素拟巧克力乳饮料,通过正交试验确定拟巧克力乳的最佳配方,并对稳定剂进行筛选。结果表明,板栗壳棕色素添加量为0.048%,乳粉添加量为10.0%,白砂糖添加量为5.0%,拟巧克力乳的风味最佳;最佳复合稳定剂组合为黄原胶0.02%+羧甲基纤维素钠0.10%+魔芋胶0.02%。
Mimetic chocolate milk was made from chestnut shell brown pigment, milk powder and sugar as the major materials. Through orthogonal test, the optimum formula was determined as following： the chestnut shell brown pigment 0.048%, milk powder 10.0%, sugar 5.0%. The optimum match of compound stabilizer was xanthan gum 0.02%, CMC-Na 0.10% and konjac gum 0.02%.
出处
《食品科技》
CAS
北大核心
2016年第6期126-129,共4页
Food Science and Technology
基金
国家科技支撑计划项目(2012BAD38B05)
中央高校基本科研业务费项目(DC201501020302
DC201501020101)
大连民族大学大学生创新创业训练计划项目
关键词
板栗壳棕色素
拟巧克力乳
正交试验
复合稳定剂
chestnut shell brown pigment
mimetic chocolate milk
orthogonal test
compound stabilizer
