中国乳业Issue(8)：130-136,7.DOI:10.12377/1671-4393.24.08.24
花香型葡萄植物基酸奶工艺优化
Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes
摘要
Abstract
[Objective]A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials,composite lactic acid bacteria as fermentation agents,and propylene glycol alginate(PGA)as stabilizer.[Method]The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8％,adjusting the PGA addition at 0.2％,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method.[Result]Rose addition of 2％,grape juice addition of 12％,soybean powder addition of 24％,bacterial strain addition of 3％,fermentation time of 8 hours.[Conclusion]The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.关键词
植物基酸奶/玫瑰花/葡萄/模糊数学Key words
plant-based yogurt/rose/grape/fuzzy mathematics引用本文复制引用
余森艳,梁海龙,黄璋,何文,密更,李志红..花香型葡萄植物基酸奶工艺优化[J].中国乳业,2024,(8):130-136,7.基金项目
广西高等教育本科教学改革工程项目(2024JGA363) （2024JGA363）
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）
广西民族师范学院教学改革研究项目(JGYB202316) （JGYB202316）
