益生菌坚果冻干营养块的工艺优化  

Process Optimization of Probiotic Jelly Dry Nutritional Block

作　　者：陈元芝 涂俊宏 宗宁燕 耿云娣 朱海燕 CHEN Yuanzhi;TU Junhong;ZONG Ningyan;GENG Yundi;ZHU Haiyan(Changzhou Changjian Ynuo Food Testing Center Co.,Ltd.,Changzhou 213000,China)

机构地区：[1]常州常检一诺食品检测中心有限公司,江苏常州213000

出　　处：《食品安全导刊》2024年第21期114-119,共6页China Food Safety Magazine

摘　　要：为了开发出营养均衡、口感丰富的益生菌坚果冻干营养块,本文以感官评分为评价指标,采用单因素试验和正交试验确定益生菌坚果冻干营养块的最优工艺配方。结果表明,在发酵乳100 g、脱脂乳粉35 g、坚果33 g、麦芽糊精20 g、白砂糖20 g、乳清粉25 g、玉米淀粉8 g、果胶1.2 g和益生菌粉0.1 g的条件下制备的益生菌坚果冻干营养块的感官评分为86.8分,此方法制得的益生菌坚果冻干营养块不仅口感好,还能有效保存益生菌的活性与坚果的营养价值。In order to develop probiotic jelly dried nutritional blocks with balanced nutrition and rich taste,this article uses sensory evaluation as the evaluation index,and uses single factor experiments and orthogonal experiments to determine the optimal process formula of probiotic jelly dried nutritional blocks.The results showed that the sensory score of the probiotic jelly dried nutritional block prepared under the conditions of fermented milk 100 g,skim milk powder 35 g,nuts 33 g,maltodextrin 20 g,white sugar 20 g,whey powder 25 g,corn starch 8 g,pectin 1.2 g,and probiotic powder 0.1 g was 86.8 points,the probiotic jelly dried nutritional block prepared by this method not only has a good taste,but also effectively preserves the activity of probiotics and the nutritional value of nuts.

关 键 词：益生菌 坚果 真空冷冻干燥 工艺品质 

分 类 号：TS205[轻工技术与工程—食品科学]