摘要
采用混料设计方法,以感官评分为指标,研究了红薯薏米酸奶的配方。建立各成分配比与产品感官品质之间的回归模型,考查了配方中各个成分的相互作用,在发酵温度为43℃,发酵时间为4.5h,传统式发酵剂接种量为5%,获得最佳红薯薏米酸奶的配方为:牛奶78.5%,薏米粉1%,红薯浆13.186%,白砂糖7.314%。
Using mixture design, in terms of sensory index, the formula of yoghurt mixed coix seed and sweet potato was studied. The regression model between the composition and sensory quality of products was established. When the fermentation temperature was 43℃, the fermentation time was 4.5 h,the amount of traditional inoculation was 5 %, the optimal formula of yoghurt mixed with coix seed and sweet potato was obtained as.. milk 78.5%, coix seed juice 1%, sweet potato juice 13. 186%,and sugar 7. 314%.
出处
《粮食与饲料工业》
CAS
2016年第12期33-36,共4页
Cereal & Feed Industry
基金
辽宁省大学生创新创业训练计划项目
关键词
薏米
红薯
酸奶
配方
混料设计
coix seed
potato
yoghurt
formula
mixture design
