戊聚糖泡腾奶片固体饮料的研制
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摘要
以小麦戊聚糖和全脂奶粉为主要原料,研制一种新型的戊聚糖泡腾奶片固体饮料。结果表明,得到的最佳配方为戊聚糖24.39%、奶粉24.39%、碳酸氢钠24.39%、柠檬酸24.39%,并添加少量的甜味剂和润滑剂。该泡腾片溶于水后所得的饮料呈乳黄色、酸甜可口、富有戊聚糖和牛奶特有的香气,平均崩解时间为2.45 min,平均pH为5.9。
Using wheat pentosan and milk powder as the main raw material, a new solid beverage effervescent milk tablets of pentosan was studied. The results showed that the best recipe for pentosan effervescent milk tablets was pentosan 24.39%, milk powder 24.39%, sodium bicarbonate 24.39%, citric acid 24.39%, adding a small amount of sweeteners and lubricant. When the effervescent tablets dissolved in water, the beverage was milky yellow, sweet and delicious, rich in a unique aroma of milk and pentosan. The average disintegration time was 2.45 min, and the average pH was 5.9.
Using wheat pentosan and milk powder as the main raw material, a new solid beverage effervescent milk tablets of pentosan was studied. The results showed that the best recipe for pentosan effervescent milk tablets was pentosan 24.39%, milk powder 24.39%, sodium bicarbonate 24.39%, citric acid 24.39%, adding a small amount of sweeteners and lubricant. When the effervescent tablets dissolved in water, the beverage was milky yellow, sweet and delicious, rich in a unique aroma of milk and pentosan. The average disintegration time was 2.45 min, and the average pH was 5.9.
引文
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[11] 邓开野.新型甜味剂三氯蔗糖[J].中国调味品,2011,36(2):1-3,33.
[2] 孙元琳,陕方,赵立平.谷物膳食纤维——戊聚糖与肠道菌群调节研究进展[J].食品科学,2012,33(9):326-330.
[3] 郑学玲,李利民,姚惠源.小麦麸皮戊聚糖的开发与利用[J].面粉通讯,2003(2):36-40.
[4] 宿迷菊,毛志方,施海根,等. 食用泡腾片的制备及研究概况[J]. 中国茶叶加工,2008(2):20-23.
[5] 张宏康,李德荣,徐乐冰,等.泡腾片固体饮料加工技术现状及发展趋势[J].食品研究与开发,2016,37(12):187-192.
[6] 王素梅,梁进,张梁,等.大麦红茶泡腾片的研制[J].食品工业科技,2013,34(18):291-293,297.
[7] 张宏康,刘建穗.凉瓜泡腾片的研制食[J].食品研究与开发,2013,34(9):48-50.
[8] 范宝庆.黑莓泡腾片的研制[J].现代食品科技,2008,24(8):822-824.
[9] 张丽锋,石秀锦,张淑秋,等.维生素C泡腾片的制备[J].山西医科大学学报,2004,35(1):22-24.
[10] 徐树来,张水华.食品感官分析与实验[M].北京:化学工业出版社,2010.
[11] 邓开野.新型甜味剂三氯蔗糖[J].中国调味品,2011,36(2):1-3,33.