摘要
以红枣和脱脂奶粉为主要原料,研究红枣奶片的制作工艺。以感官评定为指标进行单因素对比试验和L9(34)正交优化试验,结果表明,红枣奶片的最佳调味配方为:脱脂奶粉的添加量为40%、浓缩红枣汁的添加量为15%、绵白糖的添加量为13%、木薯淀粉的添加量为9%,制得的奶片具有红枣的香味和牛奶香味,口感细腻柔滑。同时,设计了一套产品包装。
The processing technique of jujube milk tablets was studied with jujube and skim milk powder as the main raw materials. The single factor test and the L9（34）orthogonal experiment were conducted by investigating physical characteristics of jujube milk tablets. The results as follows：the optimum recipe of jujube milk tablets were skim milk powder for 40 %,concentrated jujube juice for 15 %,soft white sugar for 13 %,cassava starch for 9 %. The jujube milk tablets were mouth feel silky with jujube fragrance and milk flavor. At the same time,a set of product packages were designed.
出处
《食品研究与开发》
CAS
北大核心
2016年第14期71-74,123,共5页
Food Research and Development
基金
新疆生产建设兵团博士资金(2012BB012)
新疆生产建设兵团“兵团英才”选拔工程(第一周期第三层次培养人选)
关键词
红枣奶片
研制
配方
包装
jujube milk tablets
preparation
recipe
package
