不同风味羊奶皮配方及加工工艺研究

本试验旨在研究一种新型营养更全面的适合大众口味的奶皮子。在传统奶皮子加工的基础上,选用可可粉、草莓、桑椹、山羊奶和白砂糖为原料,采用对比试验和正交试验等方法研究了不同风味羊奶皮的加工工艺和配方。其工艺流程为:山羊奶过滤→加热灭菌→加白砂糖、可可粉或果汁→搅拌翻扬→保温→冷却→取出奶皮→晾晒→成型;其产品配方为:(1)可可味奶皮最佳配方:20g可可粉,80 g糖/5 kg奶;(2)草莓奶皮最佳配方:400 mL草莓汁,50 g糖/5kg奶;(3)桑椹奶皮最佳配方:400 mL桑椹汁,60 g糖/5 kg奶。研制的奶皮子的营养更加丰富,口感更加纯香,衍生产品更加多样,能满足更多消费者的需求。

Study on Formula and Processing Technology of Oromu with Different Flavor

This study aimed to develop brand new cheese food which fitted to taste of most people. Based on traditional processing technology, cocoa powder, strawberry, mulberry, goat milk and sugar were selected as raw materials to study processing technology and formula of oromu with different flavors using contrasting and orthogonal test method. The result indicated that processing procedure： filter goat milk→sterilize milk→add sugar, cocoa powder and fruit juice--＊ stir the mixed milk→heat preservation→cool→take out the oromu→dry→shape. （1） Optimal formula of cocoa oromu： 20g cocoa powder and 80g sugar/Skg milk; （2） Optimal formula of strawberry oromu： 400mL strawberry juice and 50g sugar/5kg milk; （3） Optimal formula of mulberry oromu ： 400mL mulberry juice and 60g sugar/5kg milk. In summary, more nutritional, more delicious, more expanding products were obtained and can meet demands of more consumers.