摘要
以酸奶、奶油、吉利丁粉、绵白糖为主要原材料,采用感官检验法、单因素试验和正交试验等方法,对产品在加工过程中各种原材料的添加量对酸奶慕斯风味和品质的影响进行探究,最终确定出酸奶慕斯的最佳工艺配方:黄油10 g、饼干碎20 g、奶油53 g、酸奶53 g、吉利丁粉2.1 g、绵白糖9 g、纯净水15 g。参照《中国食物成分表》对其营养价值进行评估,结果表明研制出的酸奶慕斯蛋糕是一款口感细腻醇厚、营养价值丰富的西式甜点。将该研究应用于食品质量与安全专业本科生的食品工艺学和营养学教学实践,一方面有助于加深学生对食品加工工艺和营养价值分析方法的了解,另一方面有利于引导和激发学生对营养调查相关知识学习和研究的兴趣。
In this study,yogurt,cream,gelatin powder and soft sugar were used as the main material,and the effects of the addition of raw materials on the flavor and quality of Yoghurt mousse were investigated by sensory evaluation,single factor analysis and orthogonal test.Finally,the optimum recipe parameter of the yogurt mousse was determined,which was butter 10 g,biscuits 20 g,cream 53 g,yogurt 53 g,gelatin powder 2.1 g,sugar 9 g,and pure water 15 g.On this basis,the nutritional value of final product was evaluated according to the Food Composition Table.The results showed that the developed yogurt mousse cake was a western-type dessert with delicate and mellow taste as well as rich and comprehensive nutritional value.This research was applied to the experimental teaching of food technology and nutrition for undergraduate students of food quality and safety,which was helpful to deepen students’understanding of food processing techniques and nutritional value analysis methods.On the other hand,it was conducive to arise students’interest on study and research of nutrition investigation related knowledge.
作者
方莹
杨海瑞
张丽
张芬
FANG Ying;YANG Hairui;ZHANG Li;ZHANG Fen(Hubei Provincial Key Laboratory for the Protection and Application of Special Plants in Wuling Area of China,College of Life Science,South-Central University for Nationalities,Wuhan 430074)
出处
《食品工业》
CAS
北大核心
2020年第8期144-148,共5页
The Food Industry
基金
湖北省重点实验室建设基金(2018BFC360)
中南民族大学教学研究重点项目(JYZD18037)(项目名称:基于创新与实践能力培养的《食品营养学实验》教学改革与实践)。
关键词
酸奶慕斯
配方优化
营养评估
实验教学
yogurt mousse
formula optimization
nutrition assessment
experiment teaching
