大枣牛奶布丁的研究

Development of jujube milk pudding

以大枣和牛奶为主要原料,制作布丁类食品。利用正交试验法对大枣、牛奶、琼脂的配比进行考察。试验结果表明,枣泥30g(白砂糖5g,水30g)、牛奶100g(白砂糖5g)、琼脂1g(水20g)的配比效果最好,所制备的布丁口感细腻、营养丰富、清爽弹滑。

To make full use of jujube resources and improve the taste of pudding foods and enrich the nutritional value,we used jujube,milk and agar to develop a new pudding.The optimal ratio of jujube,milk and agar were investigated by orthogonal test.The optimal addition amount of jujube mud was 30 g(sugar 5 g,water 30 g),milk 100 g(sugar 5 g)and agar 1 g(water 20 g).The pudding made by this method was exquisite,nutritious and refreshing.