作　　者： ; ;

机构地区： 东北农业大学

出　　处： 《中国乳品工业》 2012年第8期50-52,共3页

摘　　要： 本实验以甜玉米、红豆、牛乳为主要原料,生产发酵乳。通过混料设计优化配料,确定最优配料:牛乳添加量61%、甜玉米浆添加量20%,红豆添加量14%,蔗糖添加量5%(均为质量分数),感官评分预测值89.9分。通过验证实验,结果在95%置信区间与预测值相符。产品具有甜玉米、红豆的清香风味,口感细腻,组织状态均匀。 In this experiment, fermented milk was made of sweet corn, red beans and milk. The ingredients are optimized through the mixture design. The optimal ingredients were determined as follows： added volume of milk was 61%, added volume of sweet corn juice was 20%, added volume of red bean was 14%, added volume of sucrose was 5%. Through the verification experiment results in the 95% confidence interval was consistented with predictive value. The product has the sweet corn and bean delicate fragrance, taste delicate, organizational uniform state.

关 键 词： 混料设计 甜玉米 红豆 发酵乳

领　　域： [轻工技术与工程] [轻工技术与工程]