抹茶风味牛奶布丁的研制
|
摘要
本文主要描述选用鲜牛奶、白砂糖、抹茶粉、变性淀粉、稀奶油、明胶、琼脂、抹茶香精等为主要原料,开发出的一种新型抹茶风味牛奶布丁。通过正交实验,研究不同稳定剂和主要风味原料配比,对抹茶风味牛奶布丁的质构特性及风味的影响。结果表明:在白砂糖添加量6%,稀奶油添加量6%,变性淀粉添加量3%,鸡蛋黄粉添加量0.1%,抹茶粉添加量0.3%,明胶添加量0.5%,琼脂添加量0.2%,单甘脂添加量0.1%,抹茶香精添加量0.06%,鲜牛奶添加量80%的条件下,所制得的抹茶风味牛奶布丁达到最佳质构和风味,产品色泽均匀,口感润滑弹嫩,稳定性好。
This article mainly describes a new type of matcha flavored milk pudding developed using fresh milk, white sugar, matcha powder,modified starch, cream, gelatin, agar, matcha flavor as the main raw material. Through orthogonal experiments, the effects of different stabilizers and main flavor raw materials on the texture characteristics and flavor of matcha flavored milk pudding were studied. The results showed that the amount of white sugar added was 6%, the amount of cream added was 6%, the amount of modified starch was 3%, the amount of egg yolk powder was 0.1%, the amount of matcha powder was 0.3%, the amount of gelatin added was 0.5%, and the amount of agar added was 0.2%. The amount of monoglyceride added 0.1%, the added amount of Matcha flavor is 0.06%, and the amount of fresh milk added is 80%.The prepared matcha flavored milk pudding achieves the best texture and flavor, the product color is uniform, and the taste is lubricated and tender, good stability.
This article mainly describes a new type of matcha flavored milk pudding developed using fresh milk, white sugar, matcha powder,modified starch, cream, gelatin, agar, matcha flavor as the main raw material. Through orthogonal experiments, the effects of different stabilizers and main flavor raw materials on the texture characteristics and flavor of matcha flavored milk pudding were studied. The results showed that the amount of white sugar added was 6%, the amount of cream added was 6%, the amount of modified starch was 3%, the amount of egg yolk powder was 0.1%, the amount of matcha powder was 0.3%, the amount of gelatin added was 0.5%, and the amount of agar added was 0.2%. The amount of monoglyceride added 0.1%, the added amount of Matcha flavor is 0.06%, and the amount of fresh milk added is 80%.The prepared matcha flavored milk pudding achieves the best texture and flavor, the product color is uniform, and the taste is lubricated and tender, good stability.
引文
[1]尉麒珺.近代西方饮食文化对中国社会的影响[D].浙江工商大学,2012.
[2]李郁.土耳其榛子:吃出营养与健康——访北京钧达时利华升营销策划有限公司董事长罗洪[J].中国食品工业, 2007(8).
[3]刘东娜,聂坤伦,杜晓,等.抹茶品质的感官审评与成分分析[J].食品科学, 2014, 35(2):168-172.
[4]楼招欢,张光霁,苏洁,等.抹茶和桑抹茶对高脂血症模型大鼠血脂水平的作用[J].中成药, 2016, 38(7):1594-1597.
[5]葛云,马淑凤,王周平.抹茶奶茶加工工艺研究[J].食品研究与开发, 2013, 34(5):35-38.
[6]曾羲,赵谋明,黄能武,等.工艺条件对奶冻品质影响的研究[J].食品工业科技, 2013, 34(10):277-280.
[7]刘成国,赵毓芝,周玄,等.响应面法优化基于琼脂的布丁复合增稠剂研究[J].中国乳品工业, 2012, 40(4):34-37.
[8]张浩,李雪琴.质构仪测定小麦面筋的硬度与弹性[J].现代食品科技, 2013(4):903-906.
[2]李郁.土耳其榛子:吃出营养与健康——访北京钧达时利华升营销策划有限公司董事长罗洪[J].中国食品工业, 2007(8).
[3]刘东娜,聂坤伦,杜晓,等.抹茶品质的感官审评与成分分析[J].食品科学, 2014, 35(2):168-172.
[4]楼招欢,张光霁,苏洁,等.抹茶和桑抹茶对高脂血症模型大鼠血脂水平的作用[J].中成药, 2016, 38(7):1594-1597.
[5]葛云,马淑凤,王周平.抹茶奶茶加工工艺研究[J].食品研究与开发, 2013, 34(5):35-38.
[6]曾羲,赵谋明,黄能武,等.工艺条件对奶冻品质影响的研究[J].食品工业科技, 2013, 34(10):277-280.
[7]刘成国,赵毓芝,周玄,等.响应面法优化基于琼脂的布丁复合增稠剂研究[J].中国乳品工业, 2012, 40(4):34-37.
[8]张浩,李雪琴.质构仪测定小麦面筋的硬度与弹性[J].现代食品科技, 2013(4):903-906.