食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
81-85
,共5页
林小琴%杨帆仔%钟彬林%蔡福带
林小琴%楊帆仔%鐘彬林%蔡福帶
림소금%양범자%종빈림%채복대
复配谷物预制粉%饮料%配方工艺%稳定性
複配穀物預製粉%飲料%配方工藝%穩定性
복배곡물예제분%음료%배방공예%은정성
the precast powder of compound cereal%beverage%formula and preparing technique%stability
以复配谷物预制粉为主要原料,研究了复合谷物蛋白饮料的配方工艺参数,确定了最佳的配方工艺参数为:采用10%复配谷物预制粉和6%白砂糖进行调配;复合乳化剂和稳定剂的配比是:蔗糖脂肪酸酯0.03%、蒸馏单硬脂酸甘油酯0.10%、微晶纤维素0.15%、黄原胶0.02%;并且采用50℃、35 MPa二次均质条件.制得的产品口感清爽细腻、风味独特且稳定性良好.
以複配穀物預製粉為主要原料,研究瞭複閤穀物蛋白飲料的配方工藝參數,確定瞭最佳的配方工藝參數為:採用10%複配穀物預製粉和6%白砂糖進行調配;複閤乳化劑和穩定劑的配比是:蔗糖脂肪痠酯0.03%、蒸餾單硬脂痠甘油酯0.10%、微晶纖維素0.15%、黃原膠0.02%;併且採用50℃、35 MPa二次均質條件.製得的產品口感清爽細膩、風味獨特且穩定性良好.
이복배곡물예제분위주요원료,연구료복합곡물단백음료적배방공예삼수,학정료최가적배방공예삼수위:채용10%복배곡물예제분화6%백사당진행조배;복합유화제화은정제적배비시:자당지방산지0.03%、증류단경지산감유지0.10%、미정섬유소0.15%、황원효0.02%;병차채용50℃、35 MPa이차균질조건.제득적산품구감청상세니、풍미독특차은정성량호.
The special precast powder of compound cereal was used as raw material for preparation of compound cereal protein beverage. The formula and preparing technique were studied. The optimum conditions for compound cereal protein beverage were: the precast powder of compound cereal and sugar contents were of 10 %and 6%, respectively. The best formula of compound emulsifiers and stabilizers were SE 0.03%, GMS 0.10%, MCC 0.15%, and xanthan 0.02%. The suitable homogenizing temperature , pressure and times were 50℃,35 MPa and twice. The achieved product had soft taste and good stability.
