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投稿时间：2020-06-15
投稿时间：2020-06-15
中文摘要: 以黄精、红枣为主要原料研究黄精红枣酸奶的工艺配方，以感官评分为标准，选取黄精液添加量、红枣液添加量、木糖醇添加量、奶粉添加量及发酵时间5个因素进行单因素试验，在此基础上选择黄精液添加量、红枣液添加量、木糖醇添加量和奶粉添加量4个因素设计响应面试验，通过感官评分研究4个因素对黄精红枣酸奶感官品质的影响，确定黄精红枣酸奶的最佳配方。结果表明，最佳工艺配方为：黄精液添加量30.6 g/L、红枣液添加量36.2 g/L、木糖醇添加量8.7 g/L及奶粉添加量162 g/L，最终感官评分为92.18分，与预测值较接近。
Abstract:The optimal formula for yoghurt，primarily made from Polygonatum sibiricum and red jujube was studied.On the basis of sensory score，five factors including the amount of Polygonatum sibiricum liquor，red jujube liquor，xylitol added，and milk powder added and the fermentation time were selected.On the basis of a single-factor test，four factors including the addition of Polygonatum sibiricum liquor and the amount of red jujube liquor，xylitol，and milk powder were selected to design the response surface experiment.The effects of the four factors on the sensory quality of Polygonatum sibiricum jujube yoghurt were studied using sensory evaluation to determine the optimal formula of Polygonatum sibiricum jujube yoghurt.According to results，the optimal formula for the yoghurt was as follows：Polygonatum sibiricum liquor 30.6 g/L，red jujube liquor 36.2 g/L，xylitol 8.7 g/L，and milk powder 162 g/L.The final sensory score was 92.18，which was similar to the predicted value.
文章编号：202109011 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（41907357）；山东省自然科学基金项目（ZR2019PC048）；山东省高等学校科技计划项目（J17KA134）
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