双蛋白奶发酵乳饮料制备工艺研究

Study on the Preparation Technology of Double-protein Milk Fermented Milk Beverage

以混合蛋白粉、乳粉、白砂糖为原料,研制双蛋白奶发酵乳饮料。在单因素试验基础上采用L_(9)(3^(4))正交试验研究大豆-乳清蛋白比例、乳粉添加量、白砂糖添加量对双蛋白奶发酵乳饮料感官品质的影响,得到最佳配比的双蛋白奶发酵乳饮料配方。以感官评价为主要评价指标优化双蛋白奶发酵乳饮料配方参数,最终确定双蛋白奶发酵乳饮料的最佳配方为乳清蛋白与大豆蛋白配比5∶1,乳粉添加量13%,白砂糖添加量6%,在此配方下,双蛋白奶发酵乳饮料的感官评价为92分,具有质地细腻、营养丰富、口感良好的特点。为双蛋白奶发酵乳饮料新品种的研发提供理论依据,商品化开发价值较好。

In this study,the dual protein milk fermented milk beverage were made using mixed protein powder,milk powder and white sugar as the main raw materials.On the basis of single factor,orthogonal experimental method was used to optimize the fermentation formula parameters of dual protein milk fermented milk beverage with sensory evaluation as the main evaluation index.The optimal fermentation formula of the dual protein milk fermented milk beverage was determined as follows:the ratio of whey protein to soybean protein was 5∶1,milk powder content 13%and sugar 6%.Under this formula,the sensory evaluation of dual protein milk fermented milk beverage was 92 points,with fine texture,nutrient-rich fertilizer and good taste.This study provided a theoretical basis for the research and development of new varieties of dual protein milk fermented milk beverage,and had commercial development value.