| 黑色谷物复合乳饮料的研制 |
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| 引用本文： | 王麟艳,李岩.黑色谷物复合乳饮料的研制[J].农牧产品开发,2014(8):56-58. |
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| 作者姓名： | 王麟艳 李岩 |
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| 作者单位： | 黑龙江龙丹乳业科技股份有限公司 |
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| 摘 要： | 对黑色谷物复合乳饮料的配方和工艺条件进行筛选和优化,确定最佳配方为：黑米添加量5‰,黑豆添加量3‰,黑芝麻添加量2‰,白砂糖添加量6%;确定黑米最优糊化条件为：糊化温度95℃,调浆浓度m黑米∶m水=1∶10,糊化时间4 min。调整产品风味口感,对其稳定性及稳定剂的复配进行了研究。
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| 关 键 词： | 黑米 黑豆 黑芝麻 乳饮料 工艺条件 |
Research on the Black Grain Milk Drink |
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| WANG Lin-yan,LI Yan.Research on the Black Grain Milk Drink[J].Agriculture Products Development,2014(8):56-58. |
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| Authors: | WANG Lin-yan LI Yan |
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| Institution: | ( Heilongjiang Long Dan Dairy Technology Co., Ltd. ) |
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| Abstract: | The article indicated the process of screened and optimized the mixed fermented of black grain. The best formula is the quantity of black rice 5%o, the quantity of black beans 3%0, the quantity of black sesame seeds 2‰ and the quantity of white sugar 6%. The best conditions of pasting is that pasting temperature is 95 ℃, pulp concentration is 1 ： 10, pasting time is 4 min. The article also adjusted product flavor mouthfeel and studied the stability of the compound and stabilizer. |
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| Keywords: | blackrice black beans black sesameseeds milk drink conditions |
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