摘要
以红豆、全脂乳粉、蔗糖为原料,加工处理发酵成红豆酸奶,研究红豆浆料水比、红豆浆添加量及蔗糖添加量对红豆酸奶品质的影响,通过单因素试验和响应面分析确定出红豆酸奶的最佳工艺配方为:红豆浆料水比1∶4(g/mL),红豆浆添加量44%,蔗糖添加量7%,用此配方加工出的红豆酸奶感官评分为92.11分。
The red bean yogurt was made of red beans,whole milk powder and sucrose,going through pretreatment and fermentation processes.With the study of effect of red bean to water ratio,red bean paste and sucrose amount on the yogurt quality,by single factor experiment and response surface methodology,the optimized recipe was:red bean to water 1:4(g/mL),red bean paste 44%andsucrose 7%.The sensory characteristics evaluation reached 92.11.
作者
张小芳
孙艳
刘玉青
孙俊良
ZHANG Xiao-fang;SUN Yan;LIU Yu-qing;SUN Jun-liang(Luohe Food Vocational College,Luohe 462000,Henan,China;Henan Institute of Science and Technology,Xinxiang 453100,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第1期144-149,共6页
Food Research and Development
关键词
红豆
酸奶
配方
工艺
优化
red beans
yogurt
formula
process
optimization
