摘要
以脱脂奶粉和镇江白醋等为主要原料,研究其他配料的种类和含量对配制型奶醋的稳定性、口感和风味的影响。通过单因素和L9(34)正交试验获得奶醋的最佳配方为脱脂奶粉4%(m/m)、白砂糖7%(m/m)、CMC-NaFH90.4%(m/m)、黄原胶0.1%(m/m)、安赛蜜0.02%(m/m)、柠檬酸0.15%(m/m)、白醋4mL/100g。通过分别配制复原乳、稳定剂溶解液、酸液,再混料、定量、均质,最后灭菌,所开发的奶醋饮料产品口感细腻,酸甜可口,营养丰富,风味独特,兼具牛奶的乳香和醋的特殊香味。
Defatted milk powder and Zhenjiang white vinegar were used as the major materials to prepare the milk-vinegar beverage. The effects of other ingredients and their addition amounts on the stability,taste and flavor of milk-vinegar beverage were explored through single factor and orthogonal experiments. The optimal formula of milk-vinegar beverage were composed of 4% defatted milk powder,7% sugar,0.4% CMC-NaFH9,0.1% xanthan gum,0.02% acesulfame-K,0.15% citric acid and 4 mL/100g white vinegar,respectively. The developed milk-vinegar beverage was characteristics of delicious taste,sweet and sour,rich nutrients,unique flavor and special aroma of milk and vinegar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期494-498,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD27B09
2006BAD04A12)
国家农业科技成果转化基金项目(2009GB2C220412)
关键词
配制型奶醋
配方
开发
milk-vinegar beverage
formulation
development
