正交试验优化银耳乳饮料配方  

Formulation Optimization of a Dairy Beverage with Tremella fuciformis

作　　者：刘健影[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《乳业科学与技术》2014年第2期9-13,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08)

摘　　要：将银耳高温高压挤出处理后用于乳饮料的生产,以乳饮料稳定性及感官品质评分为考察指标,通过正交试验筛选银耳乳饮料最佳配方。结果表明:银耳乳饮料最佳配方为柠檬酸添加量0.10%、银耳浆料添加量15%、乳粉添加量2%、复合稳定剂添加量0.20%、绵白糖添加量8%,按此条件生产的银耳乳饮料组织稳定、营养丰富、风味纯正。High-temperature, high-pressure extruded Tremellafuciformis was applied in a dairy beverage. Beverage samples were prepared with different proportions of citric acid, Tremellafuciformis, milk powder, composite stabilizer and white soft sugar and were evaluated for stability and sensory attributes. The optimal proportions of these ingridents were optimized by orthogonal array design to be 0.10%, 15%, 2%, 0.20% and 8%, respectivley. The resulting beverge was stable, rich in nutrients and had a pure flavor.

关 键 词：银耳 乳饮料 挤出 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]