| 卢金桦,孙楚涵,栗其成,杨超一,彭韵霏,仝其根*.猴头菇双层奶工艺和配方的研究[J].保鲜与加工,2020,20(2):161~166 |
| 猴头菇双层奶工艺和配方的研究 |
| Study on the Formulation of Hericium erinaceus Based Double-layer Milk |
| |
| DOI： |
| 中文关键词: 猴头菇 双层奶 工艺 配方 |
| 英文关键词:Hericium erinaceus double-layer milk process formulation |
| 基金项目:首都科技创新卷项目（20181111578718） |
|
| 摘要点击次数: 49 |
| 全文下载次数: 31 |
| 中文摘要: |
| 以猴头菇、牛奶、鸡蛋为主要原料研发一款猴头菇双层奶，通过感官评价的方法优化猴头菇双层奶的配方和工艺。结果表明，双层奶上层配方为：牛奶200 g、绵白糖38 g、菠萝汁62.5 g、全蛋液41 g、奶粉5 g、明胶1.2 g；下层配方是：牛奶200 g、菇浆24 g、奶粉2.88 g、绵白糖20 g、蛋清35 g、白醋0.2%；上层与下层质量比为8∶92。加工条件为：下层奶在90 ℃的蒸汽下加热35 min，加入上层奶，蒸20 min。按此工艺和配方制得的双层奶层次清晰，颜色分明，上层暖黄色、有弹性及菠萝芳香，下层纯白色、绵软顺滑、味道清淡。 |
| 英文摘要: |
| A Hericium erinaceus based double-layered milk was developed by using Hericium erinaceus, milk and egg as the main raw materials. Through the sensory evaluation method, the formulation and the process condition of the Hericium erinaceus based double-layered milk were optimized. The upper layer was made of 200 g of milk, 38 g of sugar, 62.5 g of pineapple juice, 41 g of whole egg liquid, 5 g of powdered milk and 1.2 g of gelatin. The lower layer of the double-layered milk was made of 200 g milk, 24 g of Hericium erinaceus slurry, 2.88 g of powdered milk, 20 g of sugar, 35 g of egg white and 0.2 g of white vinegar. The weight ratio of the upper-layer to lower layer was 8∶92. The processing condition was that: the milk in lower-layer was heated under steam at 90 ℃ for 35 min, then the milk in the upper-layer was added and steamed for 20 min. Under this condition, the obtained double-layered milk owned a clear structure, distinct color, in which the upper layer had warm yellow color, elastic structure and pineapple aroma, and the lower layer had pure white color, soft texture and fresh taste. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
