摘要
通过感官评价和正交试验对营养型花生乳的工艺和配方进行研究.营养型花生乳的最佳配方为牛奶20%、花生乳35%、蔗糖6%、乳化稳定剂0.3%.该产品为乳白色,蛋白质含量为1.3%,pH7.2.
The technology and formula of nutritional peanut milk were studied by flavor appraisement and orthogonal test method. The optimum formulas of nutritional drinks were as follows:milk 20%, peanut milk 35%,sucrose 6% and emulsifiers-thickeners 0.3%.The final product was ivory-white liquid with protein content 1.5% and pH 7.2.
