摘要
选用山药和全脂奶粉一起发酵,再搭配红枣等调配开发出一种新型红枣山药酸奶饮品,确定了原料的最佳配比.实验采用单因素实验和正交试验分析的方法,以感官指标、理化指标和微生物指标为评价标准,考察山药酸奶与红枣浓缩汁配比、白砂糖用量、柠檬酸用量和牛奶香精用量对产品品质的影响.结果表明:山药酸奶与红枣浓缩汁配比对饮料的感官评价影响最大,其次是柠檬酸用量,白砂糖和牛奶香精的用量影响不显著.当山药酸奶与红枣浓缩汁配比为 30∶3、白砂糖用量为 8%、柠檬酸用量为 0.11%、牛奶香精用量为 0.015%时饮料的品质最优.该工艺制得的红枣山药酸奶饮料色泽均匀、组织状态良好、滋味纯正浓郁,有适宜的枣香和发酵乳香味,口感丝滑、厚实饱满.理化指标和微生物指标均符合国家食品安全标准.
Abstract
A new type of jujube yam yogurt beverage was developed by fermenting yam and milk powder together,and then blending with jujube and other ingredients to achieve the optimal ratio of raw materials.The single factor test and orthogonal test analysis were used to investigate the effects of the ratio of yam yogurt and concentrated jujube juice,the amount of sugar,citric acid and milk flavor on the product quality by using the sensory index,physical and chemical index and microbial index as evaluation criteria.The results showed that the ratio of yam yogurt and concentrated jujube juice had the greatest influence on sensory evaluation of beverage,followed by the amount of citric acid,and the amount of sugar and milk flavor had no significant effect.The quality of the beverage was the best when the ratio of yam yogurt and concentrated jujube juice was 30∶3,the amount of sugar was 8%,the amount of citric acid was 0.11%,and the amount of milk flavor was 0.015%.The jujube and yam yogurt beverage produced by this process had a uniform color,good organizational state,and a pure and rich taste.It had a suitable jujube aroma and fermented milk aroma,a silky taste,and a thick and full body.Both physicochemical indexes and microbial indexes met the national food safety standards,and chemical indexes and microbial indexes meet the national food safety standards.
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