The purpose of this research is to 1) to study the quality of milk basic formula 2 Douhua) to study the quantity of sweeteners in appropriate products Douhua milk. 3) to study the final product of almond tofu milk.The free water (AW) was 0.89 the firmness of 58.43 g / m the return of 4.99 g / M color value L *, and * * a B medication, and 80.90 1.92 15.35 respectively. Chemical quality percentage of moisture, protein, fat, ash, crude fiber and carbohydrates as 82.11 1.19 1.48,,,, and 0.48 0.68 14.06 respectively. On microbiological quality differences were all less than 10 microbial colony / g, Chloe would form and eco night less than 10 CFU / g Sensory quality sensory score of 30 has accepted by the preference (6.48 - 7.28 points) of sucralose proper were 0.40% of total sugars The results showed that the physical aspects of the formulation, the firmness of 53.84 the return of 4.96 water quantity independent (AW). As 0.93 color values L *, * * and a B equal, and 83.06 1.73 15.16 respectively. Sensory score accepted by the preference (6.76 - 7.92) final products of milk quality chemical Douhua percentage of moisture, protein, fat, ash, crude fiber and carbohydrates. As 86.48 1.92 1.48,,,, and 0.48 0.43 9.56 respectively. The quality of microbial number of microorganisms, all less than 10 colony / g, the Chloe would form and Escherichia coli were less than 10. CFU / g, sensory score accepted by the preference (6.76 - 7.82)
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