摘要:
采用模糊数学分析法对抹茶原料进行筛选,以奶粉、抹茶为主要原料制成蛋白含量为2.0 g/100 g的抹茶牛奶饮料。通过单因素实验研究全脂奶粉和脱脂奶粉添加比、白砂糖添加量、抹茶添加量、稀奶油添加量、复配增稠稳定剂添加量对感官评价的影响。通过响应曲面法得到最佳配方:全脂奶粉和脱脂奶粉添加比为4.3:1,白砂糖添加量为6.16%,抹茶添加量为0.81%,稀奶油添加量为0.5%,复配增稠稳定剂添加量0.19%,验证实验的感官评分为85.1分。对最优配方所得抹茶牛奶饮料进行139 ℃ 4 s的超高温杀菌,微生物检测结果合格,蛋白质含量为2.0 g/100 g,固形物含量为12.5%,pH为6.85。所得抹茶牛奶饮料颜色淡绿,香味醇厚,甜度适宜,口感细腻。货架期口感品评和稳定性观察结果表明,产品可以满足6个月保质期。
Abstract:
Fuzzy mathematics analysis was applied to screen the matcha materials to make matcha milk beverage with 2.0 g/100 g contents of protein using milk powder and matcha as main materials. The effects of whole-to-skimmed milk powder ratio, sugar dosage, matcha dosage, dilute cream dosage and complex thickening stabilizer dosage on the sensory evaluation were studied by single factor experiments. The optimum formula by response surface methodology was whole-to-skimmed milk powder ratio 4.3:1, sugar addition 6.16%, matcha addition 0.81%, dilute cream addition 0.5% and complex thickening stabilizer addition 0.19%. The sensory scores for the validation experiment was 85.1 scores.The matcha milk beverage was subjected to ultra-high temperature sterilization at 139℃ for 4 seconds. The microbiological test results were qualified, the protein contents was 2.0 g/100 g, the solid content was 12.5%, and the pH was 6.85. The resulting matcha milk beverage had a light green color, mellow aroma, suitable sweetness and delicate mouthfeel. Stability observation and tasting evaluation results indicated that the product could be stored for 6 months.
百度学术
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