燕麦风味麦香奶的制作及稳定性研究

以燕麦片、蛋黄粉和全脂奶粉等为原料制作出一种营养麦香风味奶,通过正交试验,确定其最佳配方为9%全脂淡奶粉,5%燕麦片,2.5%蔗糖,0.5%鸡蛋黄粉,0.3%复合乳化稳定剂,0.05%麦奶香精,0.01%香草香精,0.02%盐。采用2次均质的方法,使该产品具有色泽微黄,风味独特,滑而不腻的清新感。

Study on oat-flavored milk and its stability

We develop a kind of nutritional oat-flavored milk with oat,edd yolk powder and whole milk powder and determine the optimum process parame- ters by orthogonal experiment for this product.It is:9% whole milk powder,5% sugar,0.5% egg yolk powder,0.3% composite emulsifier and stabilizer, 0.05%wheat and milk-flavored essence,0.01%vanilla essence and 0.02% salt.In the process twice homogenization are used.The product is characterized by particular flavor,slight yellow,exquisite and fresh taste.