巧克力风味牛奶的研制与开发

近年来市场上出现的巧克力牛奶一般都是用巧克力加牛奶直接配制而成的,由于巧克力热量高,易导致肥胖、高血脂等疾病,因此在市场上的销售受到了一定的限制。本课题通过选用巧克力香精替代巧克力,以鲜牛奶为主要原料,选用L9(33)正交表,通过正交实验筛选最佳配方。试验结果表明鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%。产品经分析检测符合国家质量卫生标准,口感细腻,巧克力风味浓郁,奶香突出,色泽诱人,是一种非常有发展前途的新型风味牛奶。

Dvelopment on the milk of chocolate flavour

In recent years, chocolate milk has appeared in the market which was made with chocolate and milk formulated directly generally, because chocolate has a lot heat, people who eat it are easy to be fat and high hyperlipemia disease, the sale in the market receives certain restriction. In this subject, through selecting the chocolate essence to substitute chocolates, we regard fresh milk as main raw materials, the optimum processing technique was determined by L9(33)orthogonal experiment. The test result showed: Fresh milk is 85.0%, compound stabilizer is 0.16%, chocolate essence is 0.07%, edible pigment 0.106%, AK candy is 0.02%, the cocoa is 0.4%, sugar is 2.0%. Through analysis, the products accorded with the sanitary standard of national quality, it tasted fine and smooth, the chocolate flavor is strong, with fragrant and outstanding milk favor, the color and luster is captivating, it is a kind of very rising new flavor milk.