摘要
该文通过单因素试验研究铁皮石斛水提物添加量、草莓添加量、白砂糖添加量和菌粉添加量对铁皮石斛草莓复合酸奶品质的影响,并在此基础上进行正交试验,优化铁皮石斛草莓复合酸奶的配方。结果表明,各因素对铁皮石斛草莓复合酸奶的感官评分影响大小为:铁皮石斛水提物添加量>草莓添加量>菌粉添加量>白砂糖添加量,酸奶最优配方为铁皮石斛水提物添加量5%、草莓添加量12%、菌粉添加量1.1%、白砂糖添加量9%。按照最优配方制作的酸奶,感官评分为90分,酸度为75°T、蛋白质含量为2.6 g/100 g。
In this study,the effects of the addition amount of aqueous extract of Dendrobium officinale,strawberry,sugar and inoculation of bacterial powder on the quality of Dendrobium officinale and strawberry compound yogurt were investigated by single factor test,and based on it,an orthogonal test was conducted to optimize the formulation of Dendrobium officinale and strawberry compound yogurt.The results showed that the influence of each factor on the quality of Dendrobium officinale and strawberry compound yoghurt was ranked as the addition amount of aqueous extract of Dendrobium officinale>strawberry>bacterial powder>sugar,and the optimal formulation of this yoghurt was 5%addition amount of Dendrobium officinale aqueous extract,12%strawberry,1.1%bacterial powder and 9%sugar.Yogurt produced by the optimal formulation hadsensory score of 90,acidity of 75°T and protein of 2.6g/100g.
作者
刘根梅
戚华红
蔡然
唐婧琳
李明欣
郑小媚
刘永吉
LIU Genmei;QI Huahong;CAI Ran;TANG Jinglin;LI Mingxin;ZHENG Xiaomei;LIU Yongji(School of Food,Shaoguan University,Shaoguan 512005,China;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,Shaoguan 512005,China)
出处
《食品与发酵科技》
2025年第1期114-118,共5页
Food and Fermentation Science & Technology
基金
韶关市科技计划项目(210718104531501)
韶关学院重点科研项目(SZ2020KJ10)。
关键词
铁皮石斛
草莓
正交试验
酸奶
Dendrobium officinale
strawberries
orthogonal test
yogurt
