中老年保健牛奶加工工艺研究  

Study on the Processing Technology of Aged Care Milk

作　　者：杨洋 李中柱 段燕珠 高航 

机构地区：[1]昆明雪兰牛奶有限责任公司,云南昆明650217

出　　处：《饮料工业》2015年第2期69-72,共4页Beverage Industry

基　　金：云南省科技计划项目生物重大专项(2014ZA004)

摘　　要：以脱脂乳为原料,探讨了中老年保健牛奶的制备工艺条件。通过正交试验研究了中老年保健牛奶产品基础配方,并同时对功能成分进行选择及添加量确定。结果表明,中老年保健牛奶最佳配方为核桃粉2.0%、酶解燕麦粉2.0%、蜂蜜2.0%、核桃香精0.06%。最佳功能性成分添加量为菊粉10g/kg、植物甾醇酯1.5g/kg、酵母β—葡聚糖50mg/kg。Using skim milk is used as raw material; the manufacture process conditions of the elderly care milk were discussed. Through orthogonal experiments to study the elderly care milk basic product formula, and at the same time to functional component selection and addition amount determined. The results showed that the most adapted technological conditions of preparation of the elderly care milk were as follows： walnut powder was 2.0%, hydrolyzed oat powder was 2.0%, honey was 2.0%, and walnut flavor was 0.06%.The optimum health functional components adding inulin was 10g/kg, phytosterol esters was 1.5g/kg, and yeast β-glucan was 50mg/kg.

关 键 词：牛奶 中老年 菊粉 植物甾醇酯 酵母β—葡聚糖 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]