摘要
以奶粉和生姜为主要原料,对不同配方和工艺条件下得到的姜汁凝固型牛奶进行感官评分,测定其凝胶强度,通过单因素试验及正交试验优化此工艺。结果表明:姜汁凝固型牛奶的优化配方和工艺为:奶粉12.5%(W∶W),姜汁用量4.0%(W∶W),蔗糖用量8%(W∶W),pH 6.0,凝乳温度55℃。制得的产品凝乳完全,表面光滑,无乳清析出,具有姜汁凝固型牛奶固有的姜汁和牛奶的香味,口感滑嫩细腻,凝胶强度较大为110.5 g。
With soybean and ginger as raw materials, sensory evaluation of coagulant milk with ginger juice which was produced in different conditions of formula and process was scored, and gel strength was determined. Formula and process was optimized by single factor tests and orthogonal experiment. Five factors obviously influenced the result of sensory evaluation and gel states. The optimum formula and process were amount of milk powder 12.5%, ginger juice content 4.0%, sugar 9.0%, pH 6.0, coagulating temperature 55 ℃. The products obtained was complete in coagulation, glossy in surface, no whey, good flavour of milk and ginger, delicate and exquisite in taste, gel strength was the greater and reached 110.5 g.
出处
《食品与机械》
CSCD
北大核心
2009年第3期112-116,共5页
Food and Machinery
基金
广东省科技计划项目(编号:2005B20401002)
关键词
生姜
牛奶
凝乳
凝胶强度
配方
工艺
Ginger
Milk
Coagulation
Gel strength
Formula
Process
