摘要
以糯米和牛奶为主要原料,辅以3种胶凝剂卡拉胶-CMC-琼脂,白砂糖和柠檬酸研制出一种新型复配胶糯米牛奶果冻。探讨糯米牛奶果冻的加工工艺,运用单因素和正交试验确定产品的最佳配方为:糯米汁的添加量为12.5%,牛奶的添加量为10%,卡拉胶-CMC-琼脂的质量比为3∶1∶1、总添加量为1.5%,白砂糖和柠檬酸的质量比为50∶1、添加量为12%,产品糯米清香、色泽均匀、口感细腻。
This study developed a glutinous rice and milk jelly with technologies were explored systematically. The best formula of products complex gel, and the processing was determined by orthogonal test experiments： amount of the glutinous rice juice for 12.5 % ; amount of the milk for 10 % ; amount of the gel for 1.5 % and the ratio of carrageenan-CMC-agar for 3：1：1. The ratio of the sugar and citric acid for 50：1 and amount for 12 %. The produce was rich aroma delicious, sweet and uniform.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期98-102,共5页
Food Research and Development
关键词
糯米
牛奶
果冻
glutinous rice
milk
jelly
