杂粮奶冻研制及品质分析  

Development and Quality Analysis of Coarse Cereals Milk Jelly

作　　者：关莹 赵昕雪 刘晨 邹依彤 莫北 姜忠丽 GUAN Ying;ZHAO Xinxue;LIU Chen;ZOU Yitong;MO Bei;JIANG Zhongli(College of Grain Science,Shenyang Normal University,110034 Shenyang,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《粮食加工》2024年第3期27-30,共4页Grain Processing

基　　金：沈阳师范大学大学生创新创业训练计划项目(X202310166071202221034);2023年度辽宁省教育厅基本科研项目(JYTMS20231692)。

摘　　要：采用单因素及正交试验对奶冻的配方进行优化,以感官评分的结果确定杂粮奶冻的最佳配方,根据理化性质测定和营养、功能成分分析评价奶冻品质。结果表明,当复配胶粉添加量为2.0%(卡拉胶、魔芋胶、刺槐豆胶比例2:2:1)、生牛乳添加量为35%、复配杂粮浆添加量为35%(玉米、薏米、燕麦质量比例为2:1:1)、白砂糖添加量为8%、柠檬酸添加量为0.2%,制作的杂粮奶冻营养丰富,口感顺滑,富含独特的杂粮香气和奶香。One-factor and orthogonal tests were used to optimize the formulation with the results of sensory score,and to evaluate the quality of coarse cereals milk jelly’s physicochemical properties and nutritional and functional composition analysis.The experimental results showed that:when 2.0%of composite gel powder,35%of raw milk,35%of compound grain pulp(The ratio of carrageenan,konjac gum and locust bean gum is 2:2:1)and 8%of white granulated sugar(The mass ratio of corn,job's tears and oat was 2:1:1)are added,the coarse cereals milk jelly made with this formula is nutritious,with a smooth taste and a unique coarse cereals aroma and milk aroma.

关 键 词：杂粮 牛奶 果冻 复配胶 配方优化 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]