核桃复合奶片配方优化研究
目的 优化核桃复合奶片配方。方法 以全脂奶粉、核桃仁、植脂末、蔗糖酯、食盐、淀粉等为原料, 采用湿法造粒压片法, 研究核桃复合奶片的优化配方。以复合奶片的外观品质和质构性质为评价指标, 通过对其感官、硬度、色差及粘附性测定分析, 确定复合奶片的最佳工艺及配方。结果 核桃复合奶片各成分添加量的最佳配方为: 核桃仁50%、麦芽糖21%、植脂末17%、蔗糖酯8%、食盐0.3%、淀粉7%。所制得的复合奶片感官评分为91.10, 硬度为53.327 N, 粘附性为0.013 N.mm, 色差为0.536, 拥有核桃与奶粉的双重营养。结论 研究的复合奶片口感顺滑优良, 含有丰富的营养, 携带与食用方便, 有较好的开发前景。
Objective To optimize the formula of walnut compound milk tablets. Methods Using whole milk powder, walnut kernel, vegetable fat powder, sucrose ester, salt, starch and so on as raw materials, the optimum formula of walnut composite milk tablet was studied by wet granulation and pressing method. Taking the appearance quality and texture properties of the composite milk tablets as the evaluation index, the best process and formula of the composite milk tablets were determined by analyzing the sensory, hardness, color difference and adhesion. Results The optimal formula of adding amount of walnut compound milk tablet was 50% walnut kernel, 21% maltose, 17% non-dairy creamer, 8% sucrose ester, 0.3% salt, and 7% starch. The sensory score of the prepared composite milk tablet was 91.10, the hardness was 53.327 N, the adhesion was 0.013 N.mm, and the color difference was 0.536, which had double nutrition of walnut and milk powder. Conclusion The compound milk tablets have good taste, rich nutrition, convenient to carry and eat, and have a good prospect of development.
标题：核桃复合奶片配方优化研究
英文标题：Study on optimization of formula of walnut compound milk tablets
作者：
王萍 塔里木大学生命科学学院,新疆生产建设兵团南疆特色农产品深加工重点实验室
吴雨莲 塔里木大学生命科学学院,新疆生产建设兵团南疆特色农产品深加工重点实验室
任晓璞 塔里木大学生命科学学院,新疆生产建设兵团南疆特色农产品深加工重点实验室
侯旭杰 塔里木大学生命科学学院,新疆生产建设兵团南疆特色农产品深加工重点实验室
中文关键词:核桃,复合奶片,配方优化,
英文关键词:walnut,compound milk tablets,formula optimization,
发表日期：2019-03-15
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