Food and Fermentation Industries >

2010 , Vol. 36 >Issue 01: 180 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.01.015

Food and Fermentation Industries

Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic

  • Xu Zhiyuan ,
  • Wu Yan ,
  • Zhou Linghua ,
  • Ai Lianzhong ,
  • Wang Yinyu
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Online published: 2010-01-25

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Abstract

Maillard reaction is main source of brown milk drinks' unique flavor,in this paper,the extent of Maillard reaction were measured by using the color yellow-blue value.In turn,compared to judge the single factor experiments and orthogonal test analysis of the heat-treatment time,amount of fructose syrup and lactose-free milk powder on the impact of Maillard reaction,after optimization of the factors to be rich flavor is the best level for:heat-treatment time,90 min,fruit Portuguese,9%,lactose-free skim milk,2%.

Key words： Maillard reaction; color; heat-treatment time; fructose syrup; lactose-free milk powder

Cite this article

Xu Zhiyuan , Wu Yan , Zhou Linghua , Ai Lianzhong , Wang Yinyu . Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic[J]. Food and Fermentation Industries, 2010 , 36(01) : 180 -183 . DOI: 10.13995/j.cnki.11-1802/ts.2010.01.015

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