摘要
以奶粉为主要原料,添加玫瑰花茶,在单因素基础上进行正交试验,通过感官评定确定玫瑰酸奶的最佳工艺配方。结果表明,影响玫瑰酸奶品质的因素依次为玫瑰花茶添加量、发酵时间、酸奶添加量和白糖添加量。最佳工艺配方:奶粉添加量为10%、白糖添加量为5%、酸奶添加量为5%、玫瑰花茶添加量为1.5%;在40℃条件下发酵4 h后于4℃冰箱冷藏24 h,此条件下制得的玫瑰酸奶品质良好。
On the basis of sensory score,the optimum formula and process of rose yogurt which used milk powder as the main raw materials and added rose tea were obtained by single factor and orthogonal tests.The results showed that the factors influenced the quality of rose yogurt were listed in the following order:rose tea content,fermentation time,yoghurt content,and sugar amount.The optimum formula and process were as follows:10%milk powder,5%sugar,5%yogurt,1.5%rose tea;fermented at 40℃for 4 h,and refrigerated at 4℃for 24 h.Rose yogurt with good quality was obtained under the conditions.
作者
张永清
ZHANG Yong-qing(College of Food and Biological Engineering,Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers,Xuchang University,Xuchang 461000,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第1期49-51,共3页
Cereals & Oils
基金
河南省教育厅科学技术研究重点项目（16A210013）
河南省高等学校科技创新团队支持计划（15IRTSTHN016）
2016年度许昌市科技计划项目（科技攻关）（17）
关键词
玫瑰花茶
酸奶
灭菌
正交实验
rose tea
yoghurt
sterilization
orthogonal experiment
