小麦胚芽乳饮料配方及品质优化

Formula and Quality Optimization of Wheat Germ Milk Beverage

为了提高小麦粉副产品小麦胚芽的附加值,以乳粉和小麦胚芽为主要原料,以感官评分、稳定率和黏度为评价指标,研发小麦胚芽乳饮料。通过单因素试验和正交试验确定其配方最适配比。结果表明:以水为基础,小麦胚芽乳饮料的适宜配方为乳粉12.5%、小麦胚芽粉0.75%、白砂糖3.5%、盐0.375%、果胶0.1%。利用该配方制得的小麦胚芽乳饮料感官品质最好(69分),且稳定率(94.9%)和黏度(25.1 mPa·s)均较佳。

To increase the added value of wheat germ,the milk powder and wheat germ were used as the main raw materials,and the sensory score,stability rate and viscosity were used as the evaluation indexes to develop the wheat germ milk beverage,the optimum ratio of the formula was determined by single factor test and orthogonal test.The results showed that based on water,the appropriate formula of wheat germ milk beverage was milk 12.5%,wheat germ powder 0.75%,white sugar 3.5%,salt 0.375%and pectin 0.1%.Under these conditions,the wheat germ milk beverage had the best sensory quality(69 points),and the stability(94.9%)and viscosity(25.1 mPa·s)were better.