解决小米奶饮料沉淀的技术研究
目的 解决小米奶中含有淀粉而引起的沉淀问题。方法 添加食品工业中常用的稳定剂, 采用通用旋转设计。结果 小米奶饮料基本的配比是小米浸提液与鲜奶比例为0.185:1; 稳定剂的添加量为卡拉胶0.036%和黄原胶0.034%, 此时产品的沉淀量为0.691%。并对三因素之间的相互影响进行了分析, 小米浸提液与卡拉胶之间有交互作用; 小米浸提液和卡拉胶的添加量对产品稳定性影响作用显著, 且前者大于后者。结论 该研究为小米奶饮料的开发提供了研究依据。
Objective To prevent the precipitation in millet milk drinks. Methods The general rotation design was used, by adding the stabilizer which was commonly used in the food industry. Results The basic proportion of millet milk beverage was at the ratio of millet leaching liquid to fresh milk at 0.185:1. The amount of stabilizer was 0.036% carrageenan with 0.034% xanthan, at which the product precipitation amount was 0.691%. The influence of the three factors were analyzed between each other, and there was an interaction between carrageenan and millet extract; the millet extract and carrageenan content had a significant influence on the stability of product, and the effect of millet extract was greater than that of carrageenan. Conclusion The above experience provides a scientific basis for the development of the millet milk drink.
标题：解决小米奶饮料沉淀的技术研究
英文标题：Study on technology of preventing the sediment in millet milk drinks
作者：
徐艳军 郑州轻工业学院;中国储备粮管理总公司河南分公司
彭新榜 郑州轻工业学院
马俪珍 天津农学院
中文关键词:小米奶,沉淀,稳定性,
英文关键词:millet milk drink,sediment,stability,
发表日期：2013-08-01
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