芫根糌粑风味奶片的制备及品质分析  

Preparation and Quality Analysis of Tibet Turnip Zanba Flavored Milk Tablets

作　　者：孟胜亚 张文会 于翠翠 MENG Shengya;ZHANG Wenhui;YU Cuicui(Food Science Institute,Tibet Academy of Agricultural And Animal Husbandry Science,Lhasa Tibet 850032,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850032

出　　处：《青海农林科技》2024年第2期112-116,共5页Science and Technology of Qinghai Agriculture and Forestry

基　　金：国家大麦青稞产业技术体系青稞加工试验站(CARS-05-13B);青稞精深加工技术创新平台运行费(XZNKYSPS-2024-C-045)。

摘　　要：本文以芫根粉、糌粑和奶粉为主要原料,利用单因素和正交试验优化奶片的加工工艺并分析产品品质。结果表明:芫根糌粑风味奶片的最佳配方为A_(2)B_(1)C_(1)D_(3),即芫根粉15%,糌粑20%,麦芽糊精3%,蔗糖6%,奶粉56%,用此配方制得的芫根糌粑风味奶片质地均匀,兼有芫根与糌粑风味,口感丰富,粗蛋白含量较高。通过对芫根糌粑风味奶片的制备,丰富了芫根加工产品,增加芫根附加值,促进西藏芫根产业化发展。In this paper,turnip powder,zanba and milk powder were used as the main raw materials to optimize the processing technology of milk tablets and analyze the product quality by using single factor and orthogonal tests.The results showed that the best formula of Tibet turnip zanba flavored milk tablets was A_(2)B_(1)C_(1)D_(3),which was 15%turnip powder,20%zanba,3%maltodextrin,6%sucrose,and 56%milk powder.With this formula,the Tibet turnip zanba flavor milk tablet was uniform in texture,rich in taste,and high in crude protein content.The preparation of Tibet turnip zanba flavored milk tablets enriched the processed products of Tibet turnip,increased the added value of Tibet turnip,and promoted the industrial development of turnip in Tibet.

关 键 词：西藏芫根 糌粑 制备工艺 奶片 品质分析 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]