蓝莓果酱型搅拌酸乳的配方优化

Optimization of Blueberry jam type stirred yoghurt ingredient

选择稳定剂品种、稳定剂添加量、发酵剂品种、蓝莓果酱的添加量以及香精添加量5个因素,其中稳定剂添加量为三水平,其他各因素为两水平;采用L12(31×24)正交设计对蓝莓果酱酸乳的配方进行优化。结果表明,蓝莓果酱型酸乳的配方为质量分数0.4%(质量分数,下同)稳定剂添加量、质量分数为10%蓝莓果酱添加量、W2型稳定剂、MY900型发酵剂、质量分数0.3‰香精添加量,此时能得到感官品质与稳定性最佳效果。

Five factors of stabilizer type, stabilizer additive volume, Starter culture type ,blue berry jam additive volume was studied to determine the ingredient of blueberry jam stirred yoghurt by L12 （3^1×2^4） orthogonal experiment, in which, stabilizer additive volume had three levels,and the other was two levels. The result indicates that the proper ingredient of blueberry jam stirred yoghurt is 4% stabilizer additive volume , 10% blueberry additive volume ,W2 type stabilizer ,MY900 type Starter culture and 0.3‰essence additive volume,and then good stabilization and quality yoghurt can get.