杏仁蛋奶布丁加工工艺及优化  

Processing technology and optimization of the almond-egg-milk pudding

作　　者：李通[1] 郝嘉敏[1] 刘贺[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2014年第1期107-110,共4页Food Science and Technology

基　　金："十二五"农村领域国家科技计划项目(2012BAD34B04)

摘　　要：以杏仁粕为原料开发出一种杏仁蛋奶布丁,通过正交试验确定了杏仁乳75%、鸡蛋15%、卡拉胶0.117%、黄原胶0.013%、木糖醇4%、食盐0.2%、全脂乳粉1%的最佳工艺配方,研制出了一种杏仁蛋奶布丁产品的加工工艺。正交试验极差分析表明,杏仁乳鸡蛋的添加量是影响布丁质构特性的决定因素,复配胶添加量其次,木糖醇添加量对布丁品质影响不大。实验还进行了质构分析,得出了最佳配方的质构特性参数。A kind of almond-egg-milk pudding was developed with almond meal. Through the orthogonal test, it was concluded that the optimized technological parameters of the almond pudding were almond milk 75%, eggs 15%, carageenan 0.117%, xanthan gum 0.013%, xylitol 4%, salt 0.2%, and whole milk powder 1%. The range analysis in orthogonal experiement showed that the almond milk and eggs had the biggest influence on the texture properties of pudding, the mixed gum was secondary and the xylitol had the least influence. This experiment also analyzed the texture of the pudding and obtained the texture characteristic parameters of the optimum formula.

关 键 词：杏仁 布丁 加工工艺 感官评定 质构 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]