摘要
本文研究了南瓜芝士混合调制乳的生产工艺,并通过正交试验等实验方法确认了调制乳的配方组成.结果表明:该调制乳的基本原料配比为生牛乳100%,幼砂糖4.5%,奶酪粉1%,南瓜酱10%,浓缩苹果汁2%,重瓣玫瑰花粉0.5%,单双甘油脂肪酸酯0.15%,硬脂酰乳酸钠0.05%,微晶纤维素(含有羧甲基纤维素钠)0.2%,卡拉胶0.05%,适量磷酸盐等.
This article studied the processing technology of the modified milk of pumpkin & cheese mixed raw milk. The formulation composition of the modified milk are researched by orthogonal experiment and other experimental methods. The research conclusion: the formula: raw milk 100%, sugar 4.5%, cheese powder 1%, pumpkin sauce 10%, concentrated apple juice 2%, double rose powder 0.5%, monoglyceride & diglyceride fatty acids 0.15%, Sodium stearoyl lactylate 0.05%, microcrystalline cellulose (containing sodium carboxymethyl cellulose) 0.2%;carrageenan 0.05%, appropriate amount of phosphate.
作者
冯锐
曾名湧
杨桂玲
张英春
孙娜
Feng Rui;Zeng Mingyong;Yang Guiling;Zhang Yingchun;Sun Na(Department of Food Science and Engineering Ocean University of China, Qingdao 266100, China;Centre Testing International Group Co., Ltd., Harbin 150001, China;Harbin Institute of Technology, Harbin 150001, China)
出处
《现代食品》
2019年第19期82-85,共4页
Modern Food
关键词
高原乳
南瓜
芝士粉
闪蒸
High content raw milk
Pumpkin
Cheese powder
Flash evaporation
