摘要
本文以乳粉和牡丹花蕊提取液为主要原料制备牡丹花蕊酸奶,探究奶水比、蔗糖、牡丹花蕊提取液、乳酸发酵剂和温度5因素对牡丹花蕊酸奶感官品质的影响.在单因素的基础上进行正交优化实验,获得牡丹花蕊酸奶的最佳配方为:奶水比1∶7,蔗糖添加量3%,牡丹花蕊提取液添加量5%,乳酸发酵剂添加量为0.8%,42℃时的发酵温度最佳.5因素对牡丹花蕊酸奶感官品质影响大小顺序为:温度>牡丹花蕊提取液>蔗糖添加量>乳酸发酵剂添加量>奶水比.该工艺旨在为更多牡丹发酵乳制品的开发奠定基础.
This paper uses milk powder and peony stamen extract as the main raw materials to process peony stamen yogurt,and studies the effects of milk ratio,sucrose,peony stamen extract,lactic acid starter and temperature on the sensory quality of the yogurt.The orthogonal optimization experiment is carried out on the basis of single factor and the optimum formula of peony stamen yogurt is milk/water ratio 1∶7,sucrose addition 3%,peony stamen extract addition 5%,lactic acid starter addition 0.8%,and the fermentation temperature at 42℃.The influence order of the above five factors on the sensory quality of yoghurt is:temperature>peony stamen extract>sucrose addition>lactic acid starter addition>milk ratio.The process aims to lay a foundation for the development of more peony fermented dairy products.
作者
李敏
魏春秀
金春艳
曹舒舒
高霞
LI Min;WEI Chun-xiu;JIN Chun-yan;CAO Shu-shu;GAO Xia(Key Laboratory of Microbiology in Agricultural and Biological Engineering School,Heze University,Heze Shandong 274015,China;Shandong General Station of Agricultural Technology Extension,Jinan Shandong 250100,China;Binzhou Agricultural and Rural Affairs Bureau,Binzhou Shandong 256600,China)
出处
《菏泽学院学报》
2022年第2期87-92,共6页
Journal of Heze University
基金
菏泽学院牡丹研究院科研基金培育项目(PRI 19)。
关键词
牡丹花蕊
酸奶
工艺优化
peony stamen
yogurt
process optimization
