| 苦荞奶茶的配方优化 |
| |
| 引用本文： | 巩发永,肖诗明,张忠. 苦荞奶茶的配方优化[J]. 中国酿造, 2012, 31(8): 166-167 |
| |
| 作者姓名： | 巩发永 肖诗明 张忠 |
| |
| 作者单位： | 西昌学院,四川西昌,615013 |
| |
| 基金项目： | 四川省教育厅自然科学研究项目（07ZA104）;四川省富民强县项目（10SF003） |
| |
| 摘 要： | 以经气流膨化后的苦荞米花为原料,采用超微粉碎、搅拌、包装等工艺流程,通过设置不同比例的膨化苦荞粉、白砂糖、植脂末、香兰素精、脱脂无糖奶粉、羧甲基纤维素钠,对苦荞奶茶的配方进行研究.试验结果表明:苦荞奶茶的最佳配方为膨化苦荞粉25％、白砂糖35％、植脂末19％、香兰素精6％、脱脂无糖奶粉14％、羧甲基纤维素钠1％.
|
| 关 键 词： | 苦荞 奶茶 气流膨化 超微粉碎 配方 |
Study on the optimized formula of buckwheat milk tea |
| |
| GONG Fayong , XIAO Shiming , ZHANG Zhong. Study on the optimized formula of buckwheat milk tea[J]. China Brewing, 2012, 31(8): 166-167 |
| |
| Authors: | GONG Fayong XIAO Shiming ZHANG Zhong |
| |
| Affiliation: | (Xichang College, Xichang 615013, China) |
| |
| Abstract: | The formula of buckwheat milk tea was studied by using ultra-fine grinding, mixing, and packaging process and adding different proportions of puffed buckwheat flour, white sugar, creamer, the vanillin fine, skim sugar-free milk powder, carboxymethyl cellulose sodiuml. The results showed that： the optimal proportion of buckwheat milk tea for puffed buekwheat powder 25%, 35% of white sugar, creamer 19%, vanillin fine 6%, 14% skim sugar-free milk powder, sodium carboxymethyl cellulose 1%. |
| |
| Keywords: | buckwheat milk tea explosion puffing ultra-fine grinding formula |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
