低聚木糖炼乳的工艺优化研究  

Optimization of Process for Low Concentration Condensed Milk of Xylo Oligosaccharides

作　　者：王仲达 苏曙光 张月霞 

机构地区：[1]瑞安市百好乳业有限公司,浙江瑞安325215

出　　处：《现代食品》2017年第8期123-126,共4页Modern Food

摘　　要：本研究设计了一种具有保健功能的低聚木糖炼乳,为了探讨其最佳的生产工艺条件,选取了低聚木糖添加量、添加位置以及浓缩温度三个因素设计了三因素二水平L4(23)的正交试验,并以感官评分作为评价指标。结果表明低聚木糖的添加量、添加位置以及浓缩温度对于炼乳的感官评分都会产生影响,其中添加量影响最大,其次是浓缩温度,最后是添加位置。低聚木糖炼乳的最佳工艺参数为:低聚木糖在浓缩前添加,添加量和浓缩温度分别为1.0%和55℃。This study has designed a health care function of xylo oligosaccha^des condensed milk, in order to explore the best conditions of production process, select the XOS addition quantity, location and concentration temperature three factors and two levels of L4 （23） orthogonal test, and the sensory scores as evaluation index. The results showed that the amount of added xylose, the position of adding and the concentration temperature had influence on the sensory score of condensed milk. The adding amount had the greatest influence, followed by the condensation temperature and finally added position. The optimum process parameters of xylo condensed milk are as follows： xylo oligosaccharides are added before enrichment, and the added amount and concentration temperature are 1% and 55 ℃, respectively.

关 键 词：低聚木糖 炼乳 工艺优化 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]