响应面法优化桂花酒酿酸奶制备工艺

Optimization of preparation process of osmanthus yoghurt with fermented glutinous rice by response surface methodology

中文关键词:  桂花酒酿  酸奶  响应曲面法

英文关键词:osmanthus glutinous rice-fermented  yogurt  response surface methodology

中文摘要:

      目的 以蔗糖添加量、桂花酒酿添加量和稳定剂添加量为影响因子, 优化桂花酒酿酸奶的制备工艺。方法 以感官评分为评价指标, 采用单因素实验研究蔗糖含量、桂花酒酿添加量及稳定剂添加量对酸奶感官品质的影响, 并通过响应面法优化桂花酒酿酸奶制备工艺。结果 桂花酒酿酸奶最优制备工艺为蔗糖添加量8.82%, 桂花酒酿添加量25.97%, 稳定剂添加量1.69%, 感官评分为95.79±1.56。结论 本研究优化了桂花酒酿酸奶的制备工艺, 可为丰富风味发酵乳品类提供参考。

英文摘要:

      Objective To optimize the preparation process of osmanthus yoghurt with fermented glutinous rice by taking the amount of sucrose added, osmanthus glutinous rice-fermented added, and stabilizer added as influencing factors. Methods Using sensory evaluation as the evaluation index, a single factor experiment was conducted to study the effects of sucrose content, osmanthus glutinous rice-fermented amount, and stabilizer addition amount on the sensory quality of yoghurt. Response surface methodology was used to optimize the preparation process of osmanthus yoghurt with fermented glutinous rice. Results The optimal preparation process for osmanthus yoghurt with fermented glutinous rice was as follows: Sucrose addition rate of 8.82%, osmanthus glutinous rice-fermented addition rate of 25.97%, stabilizer addition rate of 1.69%, and the sensory score was 95.79±1.56. Conclusion This study optimizes the preparation process of osmanthus yoghurt with fermented glutinous rice, which can provide reference for enriching flavor fermented dairy products.