| 正交试验优化玉木耳乳饮料生产工艺 |
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| 引用本文： | 金凤石,赵鑫,王大为.正交试验优化玉木耳乳饮料生产工艺[J].乳业科学与技术,2016,39(2):11-16. |
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| 作者姓名： | 金凤石 赵鑫 王大为 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2013BAD16B08) |
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| 摘 要： | 将玉木耳高压蒸煮处理后用于乳饮料生产,以乳饮料稳定性及感官品质为考察指标,采用单因素和正交试验筛选玉木耳乳饮料最佳配方,确定最佳生产工艺.结果表明:高压蒸煮后玉木耳硬度、弹性、内聚性、胶黏性下降,咀嚼性提高.当高压蒸煮后玉木耳浆料添加量40.0％、柠檬酸添加量0.1％、乳粉添加量4.0％、绵白糖添加量4.0％、复合稳定剂添加量0.1％(以质量分数计)时,生产的玉木耳乳饮料综合品质最好,组织稳定、营养丰富、风味纯正.
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| 关 键 词： | 玉木耳 乳饮料 工艺 品质 |
Optimization of the Formulation of a Dairy Beverage Containing White Mutant Strain of Auricularia fuscosuccinea |
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| JIN Fengshi,ZHAO Xin,WANG Dawei.Optimization of the Formulation of a Dairy Beverage Containing White Mutant Strain of Auricularia fuscosuccinea[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2016,39(2):11-16. |
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| Authors: | JIN Fengshi ZHAO Xin WANG Dawei |
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| Institution: | (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) |
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| Abstract: | The white mutant strain of Auricularia fuscosuccinea was processed through high-pressure steaming and used
as an ingredient for the formuation of a dairy beverage. Optimization of the formulation for improved beverage stablity and
sensory quality was carried out using single factor and orthogonal array design methods. The results indicated that after
high-pressure cooking, the hardness, elasticity, cohesiveness and gumminess of the white Auricularia fuscosuccinea were
decreased, and the chewiness was increased. The optimum formulation was found to consist of 40.0% white Auricularia
fuscosuccinea juice, 0.1% citric acid, 4.0% soft sugar, 4.0% milk powder and 0.1% compound stabilizer. The formulated
beveage had the best sensory quality and a pure flavor, and was verystable and highly nutritious. |
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| Keywords: | white mutant strain of Auricularia fuscosuccinea milk beverage formulation quality |
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