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投稿时间：2021-04-22
投稿时间：2021-04-22
中文摘要: 以藜麦、鲜牛奶为主要原料，以感官评分作为评价指标，采用单因素试验和响应面优化试验得到藜麦发酵酸奶的最佳制作工艺。结果表明，当藜麦添加量为12.5%，白砂糖添加量为7.5%，发酵时间为7 h，发酵温度为42℃，发酵菌接种量为0.2%时，制作的酸奶具有独特谷物风味且营养丰富，感官评分为90.7。
Abstract:With the main materials of quinoa and fresh milk and the evaluation indicator of sensory score，the production process of quinoa-fermented yogurt was optimized by single factor test and response surface methodology.The yielded optimal process was as follows：quinoa added at 12.5%，white sugar at 7.5%，fermentation for 7 h at 42 ℃，and inoculum of fermentation bacteria at 0.2%.With such a process，the resultant yogurt had a unique grain flavor and rich nutrients，with sensory score of 90.7.
keywords: quinoa yogurt response surface process formulation
文章编号：202208018 中图分类号： 文献标志码：
基金项目:2021年企事业单位委托科技项目（2021220002000214）
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