金针菇花生姜撞奶的研制  

Development of Flammulina Peanut Ginger Milk Curd

作　　者：郝涤非[1,2] 高建炳[2] 

机构地区：[1]江苏食品职业技术学院食品与营养工程学院,江苏淮安223003 [2]中州大学化工食品学院,河南郑州450044

出　　处：《农产品加工（下）》2013年第5期14-16,共3页Farm Products Processing

摘　　要：筛选金针菇、花生、姜、蔗糖添加量,获得金针菇花生姜撞奶的最佳工艺参数。结果表明,金针菇6%,花生3%,姜4%,蔗糖8%为最优配方,且这4个因素对产品品质影响的程度各不相同,依次为蔗糖>姜>花生>金针菇;金针菇6%,花生3%,姜2%,蔗糖8%为最适配方,甜味略强,成本略降;将牛奶混合液进行巴氏杀菌,冷却至75℃后,快速冲入盛有姜汁的容器中的冲浆方法是可行的。In this paper, Flammulina, peanuts, ginger, sugar add to filter access to Flammulina peanut ginger milk curd optimum parameters. The results show that Flammulina 6%, peanut 3%, ginger 4%, sucrose 8% for optimal formula, and these four factors with varying degrees of impact on product quality, followed by sucrose〉ginger〉peanut〉Flammulina; Flammulina 6%, peanut 3%, ginger 2%, sucrose 8% is the most suitable formula, the sweet taste is slightly stronger, the costs decreased slightly; milk mixture to pasteurization, cooling to 75 ℃, quickly into the Sheng container with ginger red pulp method is feasible.

关 键 词：金针菇 花生 姜撞奶 正交试验 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]