褐色调制乳的研制

为了研究褐色调制乳生产工艺参数,本试验以离心沉淀率和感官品质评定为指标,对食用葡萄糖的添加量、褐变时间、蛋白质含量和均质压力及次数进行了筛选优化,并进行实际应用观察产品的稳定性和感官品质。结果表明,最佳工艺参数:葡萄糖添加量为6%;褐变时间为95℃(2 h);蛋白质含量为3.0%;均质条件为65℃,20 MPa,均质2次。产品常温(25℃)时放置30 d时无脂肪上浮及沉淀,组织状态良好。

Preparation of brown modulated milk

In order to study the modulation brown milk production process parameters, In this experiment, the rate of precipitation and centrifugation as sensory quality evaluation index, Screening optimization of dietary glucose addition, browning time, protein content and homogenization pressure and frequency, And observe the stability and sensory quality of the product in practical application. The results showed that the optimal process parameters were: glucose addition of 6%;browning time of 95℃(2 h);protein content of 3.0%;homogenization conditions of 65 ℃, 20 MPa, homogenization twice. When the product Is placed at room temperature (25℃) for 30 days, there Is no fat floating and precipitation, and the tissue state is good.