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投稿时间：2016-05-07
投稿时间：2016-05-07
中文摘要: 以燕麦与鲜奶为主要原料，研究了燕麦膳食纤维酸奶最适配方与最佳工艺条件。以产品的感官质量和理化分 析为指标，采用正交试验法与模糊综合评判法确定了最佳基本配方和最优工艺条件为：燕麦粉添加量 3 %，酸奶添加量
20 %，白砂糖添加量 6 %；发酵时间 4.5 h，发酵温度 42 ℃。研制的燕麦酸奶具有燕麦独特的香味，酸甜适度。
Abstract:The optimum formula and technological conditions of the dietary fiber oat yogurt with oats and fresh milk as the main raw materials were investigated. Based on the sensory quality and physical and chemical analy－ sis of the product， the optimal basic formula and the optimal process conditions were determined by the orthog－ onal experiment method and the fuzzy comprehensive evaluation method： oat flour 3 %，yogurt 20 %，white sugar 6 %；fermentation time 4.5 h and temperature 42 ℃.The yogurt obtained with this technology has special oat flavor and moderate sweet and sour.
keywords: oat dietary fiber yogurt the orthogonal experiment method the fuzzy comprehensive evaluation method
文章编号：201703020 中图分类号： 文献标志码：A
基金项目:大学生创新创业训练计划项目（201510166141）
| Author Name | Affiliation |
| WANG Li-shuang， ZHAO Xiu-hong* | College of Food Science， Shenyang Normal University， Shenyang 110034， Liaoning， China |
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