| 颗粒型燕麦牛奶的研制 |
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| 引用本文： | 姜雪,于鹏.颗粒型燕麦牛奶的研制[J].农产品加工．学刊,2020(11):8-12. |
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| 作者姓名： | 姜雪 于鹏 |
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| 作者单位： | 乳业生物技术国家重点实验室;上海乳业生物工程技术研究中心;光明乳业股份有限公司乳业研究院 |
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| 基金项目： | 上海乳业生物工程技术研究中心项目(190Z2281400)。 |
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| 摘 要： | 研究了添加燕麦颗粒牛奶饮品的配方及加工工艺。以感官评定作为判断指标,确定选用的燕麦品种为坝燕6号和坝燕13号,燕麦颗粒预处理方式为常温复水30 min,90℃蒸煮40 min。通过单因素试验和正交试验,确定基础配方为脂肪添加量3.5%,蛋白质添加量3.5%,蔗糖添加量5.5%,燕麦粉添加量0.83%,燕麦颗粒添加量1.67%,卡拉胶添加量0.03%。按照此配方和工艺制得的燕麦牛奶颗粒饱满、口味纯正、稳定性良好。
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| 关 键 词： | 燕麦牛奶 颗粒 工艺 研制 |
The Preparation of Milk with Oat Granule |
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| JIANG Xue,YU Peng.The Preparation of Milk with Oat Granule[J].Nongchanpin Jlagong.Xuekan,2020(11):8-12. |
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| Authors: | JIANG Xue YU Peng |
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| Institution: | (State Key Laboratory of Dairy Biotechnology,Shanghai 200436,China;Shanghai Engineering Research Center of Dairy Biotechnology,Shanghai 200436,China;Dairy Research Institute,Bright Dairy&Food Co.,Ltd,Shanghai 200436,China) |
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| Abstract: | The formula and processing technology of milk with oat granule was discussed.The sensory evaluation was used as the judgement index to determine the oat varieties was Bayan No.6 and Bayan No.13.The pretreatment methods of oat granule was rehydration at room temperature for 30 min and stewing at 90℃for 40min.The basic formula was determined through the single factor experiment and orthogonal experiment,by using fat 3.5%,protein 3.5%,sucrose 5.5%,oat powder 0.83%,oat granule 1.67%,carrageenan 0.03%.According to this formula and process,the granulated oat milk had good flavor with plump-eared oat,and an excellent stability. |
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| Keywords: | oat milk granule processing technology development |
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