摘要
以花生、枸杞、牛奶为原料,白砂糖和黄原胶为配料来研制花生枸杞奶.试验结果表明,花生的最佳烘烤温度为120℃,最佳的烘烤时间为20 min.通过单因素试验及正交试验得出花生枸杞奶的最佳配方为:花生汁与枸杞汁的体积比为80∶20,黄原胶的添加量为0.04%,白砂糖的添加量为6 g,牛奶的添加量为55 mL.
In this experiment,the peanut,Chinese wolfberry and milk are taken as the raw materials,white granulated sugar and xanthan gum as ingredients for preparing peanut and wolfberry milk.The results show that the best baking temperature and time for peanut are 120℃ and 20 min respectively.The best formula derived from the single factor test and orthogonal test:the ratio of peanut and Chinese wolfberry is 80∶20,the amount of the original gum is 0.04%,the amount of white granulated sugar is 6 g,and the amount of milk is 55 mL.
作者
张莹丽
王云霄
程晶晶
ZHANG Yingli;WANG Yunxiao;CHENG Jingjing(Food and Pharmacy College,Key Laboratory of Biomarker Based Rapid-detection Technologyfor Food Safety of Henan Province,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2020年第5期100-104,共5页
Journal of Xuchang University
基金
河南省科技厅科技攻关项目(172102310445)
许昌市科技局科技攻关项目(20160213150)。
关键词
花生
枸杞
乳饮料
配方研制
peanut
wolfberry
milk beverage
formula development
