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投稿时间：2020-01-06
投稿时间：2020-01-06
中文摘要: 以藜麦、核桃、脱脂牛奶为主要原料，研究藜麦核桃酸奶的发酵工艺。利用单因素与响应面优化试验相结合，确定藜麦核桃酸奶的制备工艺。结果表明，藜麦核桃酸奶最佳生产工艺为：藜麦浆添加量为20.9%、蔗糖添加量为7.0%、发酵剂接种量为3.3%、发酵时间为6.1 h。以此条件进行藜麦核桃酸奶实际制作，感官评分为95.98分，与预测值96.583 5分较一致。
Abstract:The fermentation technology of quinoa walnut yogurt was studied with quinoa，walnut and skimmed milk as main raw materials.The single-factor and response surface optimization experiments were combined to determine the preparation process of quinoa walnut yogurt.The results showed that the best production process for quinoa and walnut yogurt was that the added amount of quinoa pulp was 20.9%，the added amount of sucrose was 7.0%，the quantity of starter was 3.3% and the fermentation time was 6.1 h.On this condition，the actual production of quinoa and walnut yogurt had a sensory score of 95.98，which was more consistent with the predicted value of 96.583 5.
keywords: quinoa walnut yogurt response surface sensory evaluation
文章编号：202023022 中图分类号： 文献标志码：
基金项目:农业农村部杂粮加工重点实验室国家杂粮加工技术研发分中心2018年度开放基金（2018CC21）
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