桃胶基奶冻的加工工艺研究

Study on Processing Technology of Peach Gum Based Milk Jelly

本文采用单因素试验和正交试验确定桃胶基奶冻的最佳制作工艺,以牛奶和芒果等为食品加工原料,结合小分子桃胶多糖制作桃胶基奶冻,采用感官评定法进一步改良桃胶基奶冻的品质,制备一款风味和口感俱佳的特色奶冻类食品。桃胶基奶冻的最佳工艺配方为桃胶50.00 g(煮熟后)、蜂蜜4.50 g、芒果10.00 g、桃胶加热温度95.0℃,纯牛奶50.00 g、淡奶油20.00 g、吉利丁1.50 g、白砂糖3.50 g,天然香草精1.00 g、食盐1.00 g以及牛奶加热温度65.0℃。

In this paper,the single factor orthogonal test was used to determine the best processing technology of peach gum based milk jelly.The peach gum based milk jelly was made with milk and mango as food processing materials,combined with small molecule peach gum polysaccharide.The quality of peach gum based milk jelly was further improved by sensory evaluation,and a special milk jelly food with good flavor and taste was prepared.The optimum technological formula of peach gum based milk jelly is 50.00 g peach gum(boiled),4.50 g honey,10.00 g mango,the heating temperature of peach gum is 95.0℃,the pure milk is 50.00 g,the light cream is 20.00 g,the gelatin is 1.50 g,the white granulated sugar is 3.50 g,the natural vanilla essence is 1.00 g,the salt is 1.00 g,and the heating temperature of milk is 65.0℃.