摘要
以毛木耳、花生为主要原料,辅以蔗糖、奶粉、复合稳定剂等辅料,经浸提、调配等工艺加工风味独特的毛木耳花生乳。通过单因素试验和正交试验对影响毛木耳花生乳感官品质和稳定性的各因素进行研究,得出了最优加工工艺条件。按此条件调配出的毛木耳花生乳不仅风味独特,而且具有良好的稳定性,能够满足消费者的要求。
The article takes Auricularia polytricha and peanuts as the main materials,and sucrose,milk powder,composite stabilizer as accessories.By extracting,allocating and other processing technologies,special A.polytricha and peanut milk was made.This article does a study on the various factors which affect the sensory quality and stability of A.polytricha and peanut milk through single factor and orthogonal experiments,then the best processing condition is gained.The A.polytricha and peanut milk made under such condition not only has unique flavor,but also has good stability,it can meet the requirement of consumers.
出处
《食品工业》
CAS
北大核心
2011年第5期35-37,共3页
The Food Industry
关键词
毛木耳
花生乳
研制
Auricularia polytricha
peanut milk
study
