莼菜炼乳的配方优化  

Formula Optimization of Water Shield Condensed Milk

作　　者：贾小丽 陈加展 刘兰 董艺凝 Jia Xiaoli;Chen Jiazhan;Liu Lan;Dong Yining(College of Bioscience and Food Engineering,Chuzhou University,Chuzhou 239000,China;Yake Food(Chuzhou)Co.,Ltd,Chuzhou 239000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]雅客食品(滁州)有限公司,安徽滁州239000 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《黑河学院学报》2021年第4期184-188,共5页Journal of Heihe University

基　　金：安徽省滁州市科技计划项目“新型抗老化剂的研制及其在焙烤食品中的应用”(2019ZN012)。

摘　　要：以全脂奶粉、莼菜粘液、蔗糖为主要原料,研制一款莼菜炼乳,并对其配方进行优化;以粘度和粒度为指标研究莼菜粘液添加量、蔗糖添加量以及乳糖添加量三个因素对于莼菜炼乳品质的影响。通过单因素实验和响应面法优化实验,得出莼菜炼乳最优配方:莼菜粘液添加量为10%,蔗糖添加量为20%、乳糖添加量为0.04%时,此时莼菜炼乳粘度为9.63g,粒度为5.08μm,具有良好的品质。In this experiment,the whole milk powder,water shield mucus and sucrose are used as the main raw materials to develop a kind of water shield condensed milk and to optimize its formula.The effects of three factors on the quality of water shield condensed milk are studied by viscosity and particle size.Through the single factor experiment and response surface methodology optimization experiment,the optimal formula of water shield condensed milk is obtained:when the dosage of mucus,sucrose and lactose is 10%,20%and 0.04%respectively,the viscosity of the condensed milk is 9.63 g and the particle size was 5.08μm,which had good quality.

关 键 词：莼菜 甜炼乳 粘度 粒度 响应面法 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]