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乳业科学与技术 ›› 2013, Vol. 36 ›› Issue (4): 11-13.DOI: 10.15922/j.cnki.jdst.2013.04.003

• 加工工艺 • 上一篇    下一篇

小麦胚乳饮料加工技术

李良玉, 曹荣安, 于伟, 贾鹏禹   

  1. 黑龙江省农产品加工工程技术研究中心,黑龙江大庆,163319;黑龙江八一农垦大学食品学院,黑龙江大庆,163319
  • 出版日期:2013-08-30 发布日期:2022-02-22

Formulation of a Wheat Germ-Based Dairy Beverage

LI Liang-yu, CAO Rong-an, YU Wei, JIA Peng-yu   

  1. (1. Agri-Food Processing and Engineering Technology Research Centre of Heilongjiang Province, Daqing 163319, China； 2. College of Food Science, Heilongjiang Bayi Agricultural Universitiy, Daqing 163319, China）
  • Online:2013-08-30 Published:2022-02-22

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摘要： 麦胚是小麦籽粒的营养宝库和精华,在小麦籽粒中所占比例仅为1.4％～3.9％,麦胚中含有极丰富而优质的蛋白质、脂肪、多种维生素、矿物质.本实验通过对影响麦胚乳饮料的羧甲基纤维素(CMC)添加量、柠檬酸添加量、白砂糖添加量、全脂奶粉添加量4个因素进行单因素试验和正交试验,从而确定出小麦胚乳饮料的最佳配方为:CMC添加量0.08％,柠檬酸添加量0.05％,白砂糖添加量4％,全脂奶粉添加量4％.

关键词: 麦胚；麦胚乳饮料；加工工艺；感官评定

Abstract: Wheat germ is recognized as the treasure house and essence of nutrition, accounting for only 1.4%–3.9% of the dry weight of the grain. It is extremely rich in quality protein, fat and a variety of vitamins and minerals. In this study, CMC, citric acid, sugar and whole milk powder were used for formulating a wheat germ-based dairy beverage. By using one-factorat- a-time and orthogonal array design, the optimal formulation of the nutritional beverage was determined to consist of 0.08% CMC, 0.05% citric acid, 4% sugar and 4% whole milk powder.

Key words: wheat germ；wheat germ-based dairy beverage；processing technology；sensory evaluation

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