本文已被：浏览 1538次 下载 725次
投稿时间：2020-02-26
投稿时间：2020-02-26
中文摘要: 以牛乳为主要原料，木糖醇、无花果、桑葚为辅料，研制木糖醇无花果桑葚果粒酸奶。以感官评分为指标，通过响应面法结合模糊数学法对酸奶制作工艺进行优化。结果表明，发酵剂接种量0.3%，发酵时间10 h，无花果桑葚果粒添加量9%，木糖醇添加量3%，在此条件下生产的无花果桑葚果粒酸奶清新甜香、酸甜可口、爽滑细腻，感官评分最高，可达90.75分。对木糖醇无花果桑葚果粒酸奶建立模糊数学综合感官评价方法，其感官评分结果与响应面优化的结果基本一致，模糊数学法可作为木糖醇无花果桑葚果粒酸奶感官评价的方法。
Abstract:Xylitol fig mulberry fruit yogurt was developed by using milk as the main raw materials，xylitol，fig and mulberry fruit as the auxiliary materials.The fuzzy mathematics method combined with response surface method were used to optimize the yogurt fermentation process.The results showed that the inoculation amount of fermentation agent was 0.3%，the fermentation time was 10 h，the addition amount of fig mulberries was 9%，and the addition amount of xylitol was 3%.Under this condition，the yogurt was fresh-sweet fragrant，soursweet tasty，fine and smooth，with the highest sensory score up to 90.75.Fuzzy mathematics sensory evaluation method was established for xylitol fig mulberry yogurt，and the sensory evaluation results were basically consistent with the response surface optimization results.Fuzzy mathematics evaluation method could be used as a sensory evaluation method for xylitol fig mulberry yogurt.
文章编号：202102021 中图分类号： 文献标志码：
基金项目:威海市特色果蔬高值加工工程技术研究中心2019年科研开放专项资金项目（GSGC-2019-0005）
| Author Name | Affiliation |
| CONG Yi-jie，ZHANG Hui-yun | Weihai Ocean Vocational College，Rongcheng 264300，Shandong，China；Shijiazhuang Junlebao Dairy Co.，Ltd.，Shijiazhuang 050221，Hebei，China |
引用文本：
津ICP备20000603号-1