芦荟与椰果双果果粒酸乳的研制

Research on the Yogurt With Compound Fruit Granule of Aloe and Nata de Coco

选择稳定剂品种、稳定剂添加量、芦荟与椰果添加量组合三因素采用L9(34)正交设计,从感官评分及稳定性方面对芦荟及椰果双颗粒配方进行优化,优化的结果显示:双果粒配方为0.4%稳定剂添加量、W3型稳定剂、5%芦荟与3%椰果果粒,此时能得到最佳的感官品质与稳定性效果。

The three factors of stabilizer additive, stabilizer type and the combination of Aloe and Nate de coco additive was studied by L9（3^4） orthogonal experiment for optimizing the ingredient of compound fruit granule yoghurt. The result indicates that the ingredient of compound fruit granule yoghurt is 0.4% stabilizer additive ,W3 type stabilizer, 5% Aloe and 3% Nate de coco additive, then, the best sensory evaluation and stabilization yoghurt could get.