摘要
主要介绍了营养麦胚片(固体饮料)的研制过程。确定了营养麦胚片的适宜配方为麦胚6g、黄原胶0.35g、羟丙基甲基纤维素0.5g、β-环糊精0.2g、干法糊化糯米粉7g、蔗糖11g、氯化钠0.35g、柠檬酸0.12g、麦奶香精0.3g。该麦胚片可保持原麦胚的营养成分,经冲调,营养麦胚片均匀悬浮,原麦胚可见,口感滑润,滋味纯正,具有麦香味。
This paper intruoduced the preparation of nutrient wheat germ flake （solid beverage）. The optimum ingredients for the preparation were found as follows：wheat germ 6g, xanthan gum 0.35g, HPMC 0.5g, β-cy- clodextrin 0.2g, dry method of gelatinised glutinous rice flour 7g, sucrose 11g, salt 0.35g, citric acid 0.12g, malted milk essence 0.3g. The wheat germ flake can retail the primary nutrition of wheat germ. After dissolve with some hot water, the wheat germ can well-proportioned suspend in the water. We can see the primary wheat germ and sweet-smellingthe wheat germ. The wheat germ flake is palatable savory.
出处
《食品科技》
CAS
北大核心
2007年第7期235-238,共4页
Food Science and Technology
基金
湖北省教育厅重点科学研究项目(2001A18004)
关键词
麦胚片
风味物
悬浮剂
wheat germ flake
flavor
suspension concentrate
