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投稿时间：2020-07-18
投稿时间：2020-07-18
中文摘要: 以新鲜牛奶、巴旦木浆为原材料，考察巴旦木浆添加量、蔗糖添加量、发酵时间、发酵剂添加量4个因素对巴旦木风味酸奶的影响。以感官评分为响应值，采用响应面法对巴旦木风味酸奶的最佳工艺参数进行优化，结果表明巴旦木风味酸奶的最佳工艺条件为巴旦木浆添加量9%，蔗糖添加量7%，发酵时间4.2 h，的发酵剂添加量3%。在此优化条件下制作的巴旦木酸奶不仅口感绵柔细腻，且具有独特的巴旦木风味，感官评分为89.8分。
Abstract:Fresh milk and almond were used as raw materials to investigate the effects of almond and sucrose addition，fermentation time，and starter addition on almond flavored yogurt.Taking the sensory score as the response value，the optimal process parameters of almond-flavored yogurt were optimized by the response surface method.The results showed that the optimum conditions were 9% almond addition，7% sucrose addition，4.2 h fermentation time，and 3% starter addition.Under the optimized conditions，the almond yoghurt not only has a soft and delicate taste but also a unique almond flavor，with a sensory score of 89.8 points.
文章编号：202113008 中图分类号： 文献标志码：
基金项目:南疆重点产业创新发展支撑计划项目（2019DB005）；南疆特色农产品深加工兵团重点实验室开放课题（AP1604）；塔里木大学校长基金硕士项目（TDZKQN201501）
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