黄秋葵籽乳制品的工艺研究

Study on the Technology of Okra Seed Dairy Products

黄秋葵籽富含多种营养元素,但目前对其营养功能、食用性及药理功效等方面的研究还停滞在初级阶段。本文以纯牛奶和黄秋葵籽浓缩汁为主要原料,制作了黄秋葵籽复合乳制品,并通过单因素与正交试验,以感官评价为标准,优化了加工工艺,并对产品性能进行了探究。结果表明,主要组分的最佳添加量为秋葵浓缩汁15%、白砂糖饱和溶液10%、橙汁8%;所得产品经理化检验,符合国家标准。该配方研制出的黄秋葵籽乳制品风味独特,营养价值高,具有一定的保健功效和市场开发空间。

Okra seeds which are rich in nutrients.However,the study on the nutritional function,edible and pharmacological effects of okra seeds are still in the primary stage.In this paper,through the combination of single factor test and orthogonal test,the product development and flavor of pure milk and okra seed concentrated juice were researched and explored with the standard of sensory evaluation.The study showed the best formula was that the okra juice concentrate was 15%,the sugar solution was 10%and the orange juice was 8%,and the manager test accorded with the national standard.The okra seed milk produced by this formula tastes sweet and sour,with unique flavor and high nutritional value.It has the role of protecting stomach,beauty,wrinkle and enhancing body immunity,and has broad market development space.