摘要
为了研究大麦若叶牛奶的最佳配方,本试验以模糊数学评判法对产品感官品质评定的结果为指标,对蛋白质含量、大麦若叶粉的添加量、白砂糖的添加量和稳定剂的添加量四个因素进行正交试验筛选优化。结果表明,大麦若叶牛奶最佳配方为:蛋白含量2.3%,大麦若叶粉添加量1%,白砂糖添加量5%,稳定剂添加量0.3%。以该配方生产的大麦若叶牛奶其感官指标可完全满足预期要求。
In order to study the optimal formula of barley leaves milk,the orthogonal test was conducted to screen and optimize the protein content,the content of barley leaves powder,the content of white granulated sugar and the content of stabilizer by using the result of sensory quality evaluation with fuzzy mathematics comprehensive evaluation method as the index.The results showed that the best formula of barley leaves milk was 2.3%protein,1%barley leaves powder,5%white granulated sugar and 0.3%stabilizer,Its sensory index meets the requirement of expectation.
作者
孙记涛
郑阳
王占东
杨郁荭
SUN Ji-tao;ZHENG Yang;WANG Zhan-dong;YANG Yu-hong(Heilongjiang Wondersun Dairy Co.,Ltd,Harbin 150060)
出处
《中国奶牛》
2020年第2期60-63,共4页
China Dairy Cattle
关键词
大麦若叶牛奶
模糊数学
正交试验
Barley leaves milk
Fuzzy mathematics
Orthogonal test
