菊粉炼乳制备工艺研究

Research on the Preparation Technology of Inulin Condensed Milk

[目的]确定菊粉炼乳生产工艺并优化其生产条件。[方法]在传统的炼乳加工工艺(即在牛奶中加入白砂糖均质后浓缩至原体积的30%~40%得到炼乳)基础上,以菊糖代替白砂糖进行浓缩,得到一款口感细腻、甜度适中但不影响营养价值的菊粉炼乳。再以感官品质为指标,通过单因素试验和L9(3)3正交试验确定最佳工艺条件。[结果]当浓缩温度为60℃、浓缩时间为90min、菊粉添加量为8%时,所得炼乳口感最佳,此时蛋白质含量为17.14%,脂肪含量为20.79%,水分含量为35.31%。[结论]采用该工艺制备的菊粉炼乳口感细腻,甜度适中,较之市场常见的全脂甜炼乳更符合当代消费者需求。

[Objective]To obtain production technique of inulin condensed milk and optimize the production conditions. [Method] On the basis of the traditional condensed milk processing technology what is adding sugar to milk and concentrating it to 30%-40% of the original volume to get condensed milk, inulin was used to be instead of sugar to get a condensed milk with delicate taste and moderate sweetness without affecting nutritional value.With sensory quality as the index, the optimal process conditions were determined by single factor test and L9(33) orthogonal test. [Result]The results showed that: when the concentration temperature was 60 ℃, the concentration time was 90 min, and the addition amount of inulin was 8%, the condensed milk tasted the best. At this time, the protein content was 17.14%, the fat content was 20.79%, and the water content was 35.31%. [Conclusion]Inulin condensed milk prepared by this process has fine taste and moderate sweetness, it’s more in line with the needs of contemporary consumers than all-fat sweetened condensed milk.