小米牛奶饮品的研制  

The Study of Milk Improves Sleep Millet Milk Drink

作　　者：张瑾 赵佳琪 付丽红[1] ZHANG Jin;ZHAO Jiaqi;FU Lihong(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《农产品加工》2021年第1期16-19,23,共5页Farm Products Processing

基　　金：山西农业大学大学生创新创业训练项目(17-090)。

摘　　要：以小米和牛奶为主要原料制作小米牛奶,采用比色法测定小米中的色氨酸含量,筛选试验所用小米品种为中谷2号,通过单因素试验和响应面分析法对小米牛奶饮品的配方进行优化。结果表明,小米牛奶饮品的配方优化条件为:牛奶与小米酶解液配比5.25∶1,黄原胶添加量0.20%,白砂糖添加量2.00%,单甘酯添加量0.14%。在此优化条件下,小米牛奶色泽均匀、组织均一、甜度适宜,且有小米和牛奶协调香气,并伴有淡淡木瓜味。Millet milk was made from millet and milk.The tryptophan content in millet was determined by colorimetric method.The millet variety used in the experiment was Zhonggu No.2.The optimum formula conditions through single factor test and response surface test were the ratio of milk to millet 5.25∶1,xanthan gum 0.20%,sugar 2.00%,and monoglyceride 0.14%.Under the optimized conditions,the millet milk has uniform color,uniform texture and suitable sweetness,and has the coordinated aroma of millet and milk,accompanied by light papaya flavor.

关 键 词：小米 牛奶 色氨酸 响应面试验 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]