摘要
本文以香菜汁、山药汁、鲜牛奶和蔗糖为原料研制复合型风味酸奶.首先采用单因素试验确定香菜汁、山药汁、发酵剂和蔗糖在酸奶中的添加比例.根据单因素实验结果,设计正交试验,并对酸奶的组织状态、色泽、风味 3 个指标进行感官评分,从而确定了香菜山药复合型酸奶的最佳配方:山药汁的添加量为 10%,香菜汁的添加量为 5%,发酵剂的添加量为0.5%,蔗糖的添加量为10.0%.
Abstract
In this paper,coriander juice,yam juice,fresh milk and sucrose were used as raw materials to develop compound flavor yoghurt.Firstly,single factor experiment was used to determine the proportion of coriander juice,yam juice,starter and sucrose in yoghurt.According to the results of single factor experiment,the orthogonal experiment was designed,and the sensory scores of the tissue state,color and flavor of the yoghurt were determined,so as to determine the best formula of the compound yoghurt:the amount of yam juice was 10%,the addition amount of coriander juice was 5%,the addition amount of starter was 0.5%,the addition amount of sucrose was 10.0%.
基金项目
河南省高等学校重点科研项目(24B-550010)
NETL
NSTL
维普
万方数据