中国乳业Issue(2)：81-88,93,9.DOI:10.12377/1671-4393.24.02.16
桂花风味黄桃植物基酸奶的工艺研究
Research on the Process of Osmanthus Flavored Yellow Peach Plant-Based Yogurt
摘要
Abstract
[Objective]Using osmanthus and instant soybean powder as the main raw materials,and adding yellow peach juice,to prepare osmanthus flavored yellow peach plant-based yogurt.[Method]Using color,flavor,taste and tissue status as sensory evaluation indicators,and the fermentation temperature of yogurt was fixed at 42℃.A single factor experiment was conducted to explore the effects of the addition amounts of instant soybean powder,bacterial strain,sucrose,yellow peach juice,and different fermentation time on the sensory evaluation of osmanthus flavored yellow peach plant-based yogurt.Combined with orthogonal experiments,a fuzzy mathematical sensory evaluation method was established to optimize the process of osmanthus flavored yellow peach plant-based yogurt.[Result]The addition amount of instant soybean powder was 28%,the addition amount of bacterial strain was 3%,the addition amount of sucrose was 4%,the addition amount of yellow peach juice was 12%,and the fermentation time was 8 hours.Under these process conditions,the sensory score of yogurt produced was 89.8 points.[Conclusion]The product had a bright color and combines the fragrance of osmanthus and yellow peach.It had a delicate and smooth taste,a delicious sour and sweet taste,and a good solidification state.关键词
桂花/黄桃/植物基酸奶/模糊数学Key words
osmanthus/yellow peach/plant-based yogurt/fuzzy mathematics引用本文复制引用
余森艳,黄璋,梁海龙,卢珍兰,夏继蓉,李志红..桂花风味黄桃植物基酸奶的工艺研究[J].中国乳业,2024,(2):81-88,93,9.基金项目
2023年度广西民族师范学院学硕一体化特色建设项目(10300128) （10300128）
广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304) （KCSZSFKC202304）
广西高等教育本科教学改革工程项目(2022JGB387) （2022JGB387）
广西民族师范学院教学改革工程项目(JGZD202208) （JGZD202208）
