【摘要】 以猴头菇、牛奶、鸡蛋为主要原料研发一款猴头菇双层奶,通过感官评价的方法优化猴头菇双层奶的配方和工艺。结果表明,双层奶上层配方为:牛奶200 g、绵白糖38 g、菠萝汁62.5 g、全蛋液41 g、奶粉5 g、明胶1.2 g;下层配方是:牛奶200 g、菇浆24 g、奶粉2.88 g、绵白糖20 g、蛋清35 g、白醋0.2%;上层与下层质量比为8∶92。加工条件为:下层奶在90℃的蒸汽下加热35 min,加入上层奶,蒸20 min。按此工艺和配方制得的双层奶层次清晰,颜色分明,上层暖黄色、有弹性及菠萝芳香,下层纯白色、绵软顺滑、味道清淡。更多还原

【Abstract】 A Hericium erinaceus based double-layered milk was developed by using Hericium erinaceus,milk and egg as the main raw materials.Through the sensory evaluation method,the formulation and the process condition of the Hericium erinaceus based double-layered milk were optimized.The upper layer was made of 200 g of milk,38 g of sugar,62.5 g of pineapple juice,41 g of whole egg liquid,5 g of powdered milk and 1.2 g of gelatin.The lower layer of the double-layered milk was made of 200 g milk,24 g of Hericium erinaceus slurry,2.88 g of powdered milk,20 g of sugar,35 g of egg white and 0.2 g of white vinegar.The weight ratio of the upper-layer to lower layer was 8∶92.The processing condition was that:the milk in lower-layer was heated under steam at 90 ℃ for 35 min,then the milk in the upper-layer was added and steamed for 20 min.Under this condition,the obtained double-layered milk owned a clear structure,distinct color,in which the upper layer had warm yellow color,elastic structure and pineapple aroma,and the lower layer had pure white color,soft texture and fresh taste.更多还原