| 小麦胚乳饮料加工技术 |
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| 引用本文： | 李良玉,曹荣安,于伟,贾鹏禹. 小麦胚乳饮料加工技术[J]. 乳业科学与技术, 2013, 36(4): 11-13. DOI: 10.15922/j.cnki.jdst.2013.04.003 |
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| 作者姓名： | 李良玉 曹荣安 于伟 贾鹏禹 |
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| 作者单位： | 黑龙江省农产品加工工程技术研究中心,黑龙江大庆,163319;黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 麦胚是小麦籽粒的营养宝库和精华,在小麦籽粒中所占比例仅为1.4％～3.9％,麦胚中含有极丰富而优质的蛋白质、脂肪、多种维生素、矿物质.本实验通过对影响麦胚乳饮料的羧甲基纤维素(CMC)添加量、柠檬酸添加量、白砂糖添加量、全脂奶粉添加量4个因素进行单因素试验和正交试验,从而确定出小麦胚乳饮料的最佳配方为:CMC添加量0.08％,柠檬酸添加量0.05％,白砂糖添加量4％,全脂奶粉添加量4％.
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| 关 键 词： | 麦胚；麦胚乳饮料；加工工艺；感官评定 |
Formulation of a Wheat Germ-Based Dairy Beverage |
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| LI Liang-yu , CAO Rong-an , YU Wei , JIA Peng-yu. Formulation of a Wheat Germ-Based Dairy Beverage[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2013, 36(4): 11-13. DOI: 10.15922/j.cnki.jdst.2013.04.003 |
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| Authors: | LI Liang-yu CAO Rong-an YU Wei JIA Peng-yu |
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| Affiliation: | (1. Agri-Food Processing and Engineering Technology Research Centre of Heilongjiang Province, Daqing 163319, China；2. College of Food Science, Heilongjiang Bayi Agricultural Universitiy, Daqing 163319, China） |
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| Abstract: | Wheat germ is recognized as the treasure house and essence of nutrition, accounting for only 1.4%–3.9% of thedry weight of the grain. It is extremely rich in quality protein, fat and a variety of vitamins and minerals. In this study, CMC,citric acid, sugar and whole milk powder were used for formulating a wheat germ-based dairy beverage. By using one-factorat-a-time and orthogonal array design, the optimal formulation of the nutritional beverage was determined to consist of 0.08%CMC, 0.05% citric acid, 4% sugar and 4% whole milk powder. |
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| Keywords: | wheat germ；wheat germ-based dairy beverage；processing technology；sensory evaluation |
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