| 草莓奶片配方的优化研究 |
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| 引用本文： | 赵红霞.草莓奶片配方的优化研究[J].乳业科学与技术,2011,34(4):183-184. |
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| 作者姓名： | 赵红霞 |
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| 作者单位： | 伊利集团奶粉事业部技术研发部,呼和浩特,010080 |
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| 摘 要： | 本文是在原味奶片的基础上添加了草莓粉、草莓香精、柠檬酸和食用色素等原料，并通过单因素实验、正交实验和感官评定的方法确定草莓奶片的最佳产品配方。结果表明最佳配方参数为草莓果粉添加量为20‰、草莓香精添加量为3．5‰、柠檬酸添加量5．0‰、食用色素添加量0．0025‰。
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| 关 键 词： | 草莓奶片 配方 优化 |
Optimization of the Formula for Strawberry milk tablets |
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| Zhao Hongxia.Optimization of the Formula for Strawberry milk tablets[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(4):183-184. |
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| Authors: | Zhao Hongxia |
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| Institution: | Zhao Hongxia (Milk Powder Business, R ＆ D Development, Inner Mongolia Yili Industrial Group Co., Ltd., Huhhot of InnerMongolia 010080, China) |
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| Abstract: | This article is in the original milk based on the added strawberry powder, strawberry flavor, citric acid and edible pigment and other raw materials, and the optimal recipe was gained through sensory evaluation with the single factor and orthogonal experiment. The results showed that the best formula strawberry milk tablets was strawberry fruit powder 20‰, strawberry flavor 3.5 ‰, citric acid 5.0‰, edible pigment 0.0025 ‰. |
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| Keywords: | Strawberry milk tablet formula optimization |
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