奶酪溶豆的研制

Study on the Producing of Yoghourt Melts

以酸奶酪、玉米淀粉、蛋清、细砂糖和婴幼儿奶粉为原料,通过烘烤工艺制作奶酪溶豆。通过单因素试验和正交试验,研究奶酪溶豆的最佳配方和工艺条件。结果表明,当烘烤温度为90℃,烘烤时间为60 min,酸奶酪、玉米淀粉、蛋清、细砂糖和奶粉用量分别为35 g、8 g、30 g、8 g和10 g时,奶酪溶豆的感官性质较好。根据以上条件制出的奶酪溶豆口感细腻、入口即化、奶香浓郁,适合婴幼儿食用。

Yoghourt,corn starch,egg white,sugar and infant milk powder were chosen as raw materials to make yoghourt melts by baking technological process.Through single factor experiments and orthogonal design method,the best formulation and process conditions were obtained.The results showed that as baking temperature was 90℃,baking time was 60 min,the amount of yogurt,corn starch,egg white,sugar and milk powder was respectively 35 g,8 g,30 g,8 g and10 g,the sensory properties of yogurt melts was comparatively good.The samples were delicate taste without chewing,which was suitable for infants and young children.