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投稿时间：2022-01-26
投稿时间：2022-01-26
中文摘要: 以全脂奶粉、燕麦、菊粉和木糖醇为原料，以感官评分为考察指标，通过单因素和正交试验法优化燕麦菊粉风味发酵乳的制作工艺，并对发酵乳进行理化检验、质构分析和微生物检测。结果表明，燕麦菊粉风味发酵乳的最佳工艺参数为燕麦浆添加量8%、菊粉添加量4%、发酵剂接种量0.3%、发酵时间5.5 h，此时发酵乳感官评分为92.70。4个因素对发酵乳感官品质的影响大小为发酵剂接种量＞发酵时间＞燕麦浆添加量＞菊粉添加量。产品的理化和微生物指标均符合国家标准，其具有较高的硬度、咀嚼度、黏度和持水力，且口感细腻，酸甜比例合适，带有清淡的燕麦香。
Abstract:With whole milk powder，oat，inulin，and xylitol as raw materials and sensory score as the inspection index，the processing parameters of oat-inulin flavored fermented milk were optimized by single factor and orthogonal test method.The physicochemical test，texture analysis，and microbial count were carried out on the fermented milk.Results showed that the optimum process parameters were 8%of oat pulp，4%of inulin，0.3%of starter，and 5.5 h of fermentation time.The sensory score was 92.70.The influence of four factors on the sensory quality of fermented milk was as follows:starter addition>fermentation time>oat pulp addition>inulin addition.The physicochemical and microbial indexes of the product were all in line with the national standards.The product exhibited higher hardness，chewiness，viscosity，and water-holding capacity.It also had exquisite taste，an appropriate proportion of sweet and sour，and a light oat fragrance.
文章编号：202308019 中图分类号： 文献标志码：
基金项目:河南科技大学博士科研启动基金项目（13480067）
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