饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
6期
24-28
,共5页
烤玉米糖化液%发酵乳%配方%工艺研究
烤玉米糖化液%髮酵乳%配方%工藝研究
고옥미당화액%발효유%배방%공예연구
saccharification liquid of the corn%fermented milk%formula%technology research
以烤玉米糖化液和发酵乳为主要原料，白砂糖酸乳等为辅料，研制烤玉米风味乳饮料。通过单因素实验和正交试验对饮料配方进行筛选，确定了最佳玉米烘烤温度为240℃，烘烤时间为13min；配方为玉米糖化液添加量是28%，发酵乳25%，焦糖色素溶液2.2%，白糖8%，产品烤玉米风味明显，口感色泽俱佳。
以烤玉米糖化液和髮酵乳為主要原料，白砂糖痠乳等為輔料，研製烤玉米風味乳飲料。通過單因素實驗和正交試驗對飲料配方進行篩選，確定瞭最佳玉米烘烤溫度為240℃，烘烤時間為13min；配方為玉米糖化液添加量是28%，髮酵乳25%，焦糖色素溶液2.2%，白糖8%，產品烤玉米風味明顯，口感色澤俱佳。
이고옥미당화액화발효유위주요원료，백사당산유등위보료，연제고옥미풍미유음료。통과단인소실험화정교시험대음료배방진행사선，학정료최가옥미홍고온도위240℃，홍고시간위13min；배방위옥미당화액첨가량시28%，발효유25%，초당색소용액2.2%，백당8%，산품고옥미풍미명현，구감색택구가。
This paper aimed to discuss the development of baked corn milk beverage based on sweet corn saccharification liquid and fermented milk as the main raw materials, and white granulated sugar as the auxiliary materials. Through single factor tests and orthogonal test, the determined optimal proportion was as following: sweet corn saccharification liquid content 28%, fermented milk 25%, caramel pigment solution 1.9%, and white granulated sugar 10%. The best process condition was:corn baking temperature of 240℃and baking time of 13min.
