期刊论文

中文

粮食与油脂

1008-9578

2018

31

3

68-71

10.3969/j.issn.1008-9578.2018.03.018

本校为第一机构

以榛子压榨后的饼为基料,添加植脂末、白砂糖、麦芽糊精、乙基麦芽酚和羧甲基纤维素钠等制成榛子粉。以乳化稳定性为指标,通过单因素试验确定各成分添加范围,采用{4,2}型单纯型格子点设计做配方试验,得到各成分最佳添加量为榛子原料61.25%、植脂末13.60%、白砂糖3.00%、麦芽糊精20.00%、羧甲基纤维素钠0.20%和乙基麦芽酚1.95%。

With hazelnut cakes obtained from mechanical pressing process as raw materials, non-dairy creamer, white sugar, maltodextrin, ethyl maltol, carboxymethylcellulose sodium and acesulfame potassium were added to prepared hazelnut protein powder. The effect of each component on the emulsion stability of hazelnut protein powder was evaluated by single factor experiment. The qptimum addition of each component was confi rmed by {4, 2} simple type lattice point design. The optimum formula was as follows: hazelnut raw powder 61.25%, non-dairy creamer 13.60%, white sugar 3.00%, maltodextrin 20.00%, carb...