摘要
利用JMP软件进行实验设计,采用SPSS和JMP分析软件进行统计分析,通过对酪蛋白钙肽(caseincalcium peptide,CCP)酸奶进行感官评定,研究添加CCP对酸奶的感官品质的影响。结果表明:CCP添加量对色泽和滋气味没有影响,对组织状态和总平均分有较大影响,添加量在0.2%水平时,组织状态和总平均分最好;生产酸奶的辅料最佳配比为CCP0.2%、砂糖量8%、接种量5%。
In order to investigate effect of casein calcium peptide（CCP） on the quality of yogurt,sensory evaluation experiments of CCP yogurt were designed using JMP software and analyzed using SPSS and JMP.Results indicated that the addition amount of CCP had no obvious effect on color and odor of yogurt;in contrast,exhibited significant effect on texture of yogurt.The best texture of yogurt was observed at 0.2% of CCP addition amount.Meanwhile,the optimal formula of yogurt was 0.2% CCP,8% sucrose and 5% inoculation amount.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期132-135,共4页
Food Science
关键词
酪蛋白钙肽
酸奶
感官品质
casein calcium peptide
yogurt
sensory quality
