Optimization of Pumpkin Flavor Fermented Lactobacillus Beverage by Response Surface Methodology
In order to develop a nutritious,healthy and unique flavored fermented Lactobacillus beverage,fermented yogurt of pumpkin was used as main raw material.In this study,through single factor experiments and response surface methodology,sensory scores were used as evaluation indicators.The best formula of Pumpkin Flavor fermented milk beverage was as follows:The ratio of water to yogurt was 4,citric acid was 0.12%,sugar was 8%.Based on GB5009.239-2016 determination of acidity of food and GB/T 21732-2008 milk beverage,the acidity of pumpkin flavor fermented milk beverage was 45°T.The milk protein content was 0.71g/100g and the viable count of lactic acid bacteria was 2.8×106CFU/g.All the above were in line with the national standards.The pumpkin flavor fermented milk beverage has good taste,mellow taste,more lactic acid bacteria content and high market development prospect.
NETL
NSTL
万方数据
维普
