摘要
以西瓜皮、赤藓糖醇和牛奶为原料,选择西瓜皮添加量,赤藓糖醇添加量、发酵温度和发酵时间4个因素设计单因素实验,通过感官评价筛出影响较大的3个单因素进行响应面分析,确定了西瓜皮风味酸奶的最佳配方:西瓜皮添加量为11 g,赤藓糖醇添加量为13 g,发酵温度为43℃.该条件下发酵的西瓜皮风味酸奶粘稠度适宜,具有西瓜皮特色风味.
Using watermelon rind,erythritol and milk as raw materials,the single factor experiment was designed by selecting the addition amount of watermelon rind,the addition amount of erythritol,fermentation temperature and fermentation time.The three single factors with great influence were screened out by sensory evaluation for response surface analysis,and the best formula of watermelon rind flavored yogurt was determined.The optimal formula of watermelon rind flavored yogurt was as follows:the amount of watermelon rind was 11g,the amount of erythritol was 13g,and the fermentation temperature was 43℃.Under these conditions,the consistency of fermented watermelon rind flavored yogurt was suitable and it had watermelon rind characteristic flavor.
作者
黄怡
李彤
朱仪雯
HUANG Yi;LI Tong;ZHU Yi-wen(School of Food Engineering,Anhui Science and Technology University,Fengyang 233100,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2023年第6期79-84,共6页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
安徽省大学生创新创业训练计划项目(S202110879135)
安徽科技学院人才引进项目(SPYJ202104)。
关键词
西瓜皮
赤藓糖醇
酸奶
响应面法
watermelon rind
erythritol
yogurt
response surface method
