摘要 以新鲜牛乳为主要原料,库车小白杏为主要的呈香呈味物质,制作一款具有良好风味的凝固型酸奶。考察库车小白杏汁添加量、白砂糖添加量、阿斯巴甜添加量和发酵时间4个单因素对感官评分的影响,通过响应面分析确定最佳工艺参数为:小白杏汁添加量8%,白砂糖添加量6%,发酵时间5 h。在此条件下生产的库车小白杏风味酸奶质地细腻、酸甜可口,并且具有清新淡雅的小白杏香味,感官评分最高,可达到90.8分。 Fresh milk was used as the main raw material and Kuche Xiaobai apricot was used as main fragrant and flavor substance to make a solidified flavored yogurt. The effects of four single factors of Kuche Xiaobai apricot juice addition,white granulated sugar addition,aspartame addition and fermentation time on sensory score were investigated. The optimal process parameters were determined by response surface analysis and the results were as follows:8% Xiaobai apricot juice, 6% white granulated sugar,5 h fermentation time.Under these conditions,the Kuche Xiaobai apricot flavored yogurt had delicate texture,sweet and sour taste,fresh and elegant aroma of Xiaobai apricot,and the sensory evaluation score was highest,which could reach 90.8 points.
出处 《食品研究与开发》 CAS 北大核心 2021年第8期87-92,共6页 Food Research and Development
基金 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)。
关键词 小白杏 风味酸奶 单因素试验 响应面分析 工艺优化 Xiaobai apricot flavored yogurt single factor test response surface analysis process optimization
