摘要
介绍了肌原纤维蛋白双蛋白乳饮料生产所需的材料、设备、工艺流程、操作要点、质量指标,确定了产品所需肌原纤维蛋白的种类、甜味剂的种类、乳化稳定剂的添加量,通过正交试验和极差分析得出肌原纤维蛋白双蛋白乳饮料的较优配方为:全脂乳粉3.5%、肌原纤维蛋白0.3%、复合甜味剂(以蔗糖计)9%、酸含量(以柠檬酸计)0.4%、复合乳化稳定剂0.40%、柠檬酸钠0.1%、食用香精0.03%。
The materials, equipment, technological process, operating points, quality indicators of myofibrillar protein dual - protein milk drink were introduced. The types of myofibrillar protein, sweetener and the addtion of emulsion stability agent of the products were determined. Through orthogonal experiment and range analysis, the optimum formula of myofibrillar protein dual protein milk beverage was obtained. The result showed that the addition of whole milk powder, myofibrillar protein, composite sweeteners （ sucrose total）, acid content （citrate）, composite emulsifying stabilizer, sodium citrate and food flavor was 3.5% , 0.3% , 9% , 0.4% , 0.40% , 0.1% and 0.03% , respectively.
出处
《肉类工业》
2014年第11期36-39,共4页
Meat Industry
基金
漯河市科技攻关项目(2009039)
关键词
肌原纤维蛋白
双蛋白
乳饮料
研制
myofibrillar protein
dual protein
milk drinks
development
