摘要
以发芽黑糙米粉和无抗鲜奶为原料,对稳定剂、加糖量、pH、黑糙米粉的粒度及添加量进行研究,研制出一种活性黑糙米乳酸菌饮料。实验结果:果胶0.15%、黄原胶0.1%、磷酸盐0.1%、黑糙米粉目数80目、添加量1%、无抗鲜牛奶30%、白砂糖6%、AK糖0.03%、pH4.3,此时产品口感细腻爽滑、酸甜适中,且稳定性最好。
This paper study on the influence of the kind and amount of the thickening agent, amount of sugar, pH, size and amount of brown rice flour upon the quality of the product. The results showed as follows： the amount of pectin and Phosphate were respectively 0.1% and 0.1%. The size and amount of brown rice flour were respectively 80 and 1%. The amout of milk, sugar and AK was respectively 30%, 6% and 0.03%. The pH of the product was 4.3. At this point, the tasty and the stability were both best.
出处
《食品科技》
CAS
北大核心
2009年第7期31-34,共4页
Food Science and Technology
基金
广州市白云区科技计划项目(2005-SZ-26)
广州市科技计划项目(2006Z3-E0311)
关键词
活性乳酸菌饮料
发芽黑糙米粉
产品
yogurt-drink product
germination brown rice flour
product
