黑米黑芝麻谷物牛奶的配方优化  

The Optimization of Black Rice and Black Sesame Corn Milk Ingredient

作　　者：梅芳[1] 周向荣 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海2004362 [2]湖南省标准化研究院,湖南长沙410007

出　　处：《食品研究与开发》2011年第2期82-85,共4页Food Research and Development

基　　金：十一五"国家科技支撑计划项目(2006BAD04A14)

摘　　要：在固定牛奶及蔗糖含量分别为80%、2%条件下,选择稳定剂添加量、稳定剂型号、黑米添加量、黑芝麻的添加量以及香精添加量5个因素,采用L12(31×24)正交设计对黑米黑芝麻谷物牛奶的配方进行优化,其中稳定剂添加量为3个水平,其它各因素为2个水平,最终优化结果显示:黑米黑芝麻谷物牛奶的配方为80%牛奶、2%蔗糖、0.3%稳定剂添加量、W2型稳定剂0、.5%黑米添加量、0.1%黑芝麻添加量、0.05%香精添加量,此时能得到较优的产品感官品质与稳定性。On the condition of fixed 80 % milk and 2 % sugar, five factors of stabilizer additive volume, stabilizer type, rice additive volume, black sesame additive volume and essence additive volume was studied to determine the ingredient of blaee rice and blace sesame corn milk by L12（3^1×2^4） orthogonal experiment, in which, stabilizer additive volume had three levels,and the other was two levels. The result indicates that the proper ingredient of production is 80 % milk, 2 % sugar, 0.3 % stabilizer additive volume, W2 type stabilizer type, 0.5 % black rice additive volume, 0.1% black sesame additive volume and 0.5 % essence additive volume,and then good stabilization and quality can get.

关 键 词：黑米 黑芝麻 感官评分 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]