摘要
以脱脂可可粉和鲜牛乳为主要原料,配制的凝固型酸乳。在单因素试验的基础上,采用三因素三水平二次回归正交旋转组合设计试验,对可可凝固型酸乳配方参数进行优化分析。通过响应面分析确定可可凝固型酸乳的最佳配方为可可粉添加量2.68%、白砂糖添加量10.31%和稳定剂加量1.00%,在此条件下发酵的可可凝固型酸乳口感、质地良好。成品酸度96°T,持水力31%,黏度548 mPa·s。
the formula of cocoa set yoghurt by response surface methodology（RSM） based on a central composite（CCD）. The interactive effects of cocoa powder content, sugar content and stabilizer content on the taste and flavor were examined. The optimal values of the above parameters were obtained as followed： cocoa power content 2.68%, sugar content 10.31% and stabilizer content 1.00%. Under these optimal conditions, the cocoa set yoghurt with superior quality was obtained. The acidity of end-product was 96°T, water-holding power and viscosity were 31% and 548 mPa·s respectively.
出处
《中国乳品工业》
CAS
北大核心
2014年第10期50-54,共5页
China Dairy Industry
基金
黑龙江省教育厅科研项目(12543044)
关键词
可可
凝固型酸乳
响应曲面
cocoa
set yoghurt
response surface methodology
