大枣牛奶布丁的研究  

Development of jujube milk pudding

作　　者：刘世军[1,2,3] 张雪原 唐志书 张娱[1,2,3] 宋忠兴 崔春利[1,2,3] 刘红波 梁艳妮[1,2,3] 许洪波 马宝珠[1,2,3] 张军武 LIU Shi-jun;ZHANG Xue-yuan;TANG Zhi-shu;ZHANG Yu;SONG Zhong-xing;CUI Chun-li;LIU Hong-bo;LIANG Yan-ni;XU Hong-bo;MA Bao-zhu;ZHANG Jun-wu(Shaanxi University of Chinese Medicine,Shaanxi Collaborative Innovation Center of Chinese Medicinal Resource Industrialization,Xianyang 712083,China;Shaanxi Research Centre on Discovery&Innovation of New Medicine,Xianyang 712083,China;Shaanxi Rheumatism and Tumor Center of TCM Engineering Technology Research,Xianyang 712083,China)

机构地区：[1]陕西中医药大学∥陕西省中药资源产业化协同创新中心,陕西咸阳712083 [2]陕西省创新药物研究中心,陕西咸阳712083 [3]陕西省风湿与肿瘤类中药制剂工程技术研究中心,陕西咸阳712083

出　　处：《粮食与饲料工业》2018年第12期35-37,共3页Cereal & Feed Industry

基　　金：陕西省科技统筹创新工程计划项目(2015KTCL03-14);陕西省教育厅服务地方专项计划项目(15JF001);中药产业过程大学生创新实践基地项目[陕教财(2013)171号];大学生创新创业训练计划项目(201710716010);陕西省创新人才推进计划-科技创新团队(2018TD-005);陕西省重点研发计划(2018SF-285)

摘　　要：以大枣和牛奶为主要原料,制作布丁类食品。利用正交试验法对大枣、牛奶、琼脂的配比进行考察。试验结果表明,枣泥30g(白砂糖5g,水30g)、牛奶100g(白砂糖5g)、琼脂1g(水20g)的配比效果最好,所制备的布丁口感细腻、营养丰富、清爽弹滑。To make full use of jujube resources and improve the taste of pudding foods and enrich the nutritional value,we used jujube,milk and agar to develop a new pudding.The optimal ratio of jujube,milk and agar were investigated by orthogonal test.The optimal addition amount of jujube mud was 30 g(sugar 5 g,water 30 g),milk 100 g(sugar 5 g)and agar 1 g(water 20 g).The pudding made by this method was exquisite,nutritious and refreshing.

关 键 词：大枣 牛奶 琼脂 布丁 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]