摘要
以燕麦与鲜奶为主要原料,研究了燕麦膳食纤维酸奶最适配方与最佳工艺条件。以产品的感官质量和理化分析为指标,采用正交试验法与模糊综合评判法确定了最佳基本配方和最优工艺条件为:燕麦粉添加量3%,酸奶添加量20%,白砂糖添加量6%;发酵时间4.5 h,发酵温度42℃。研制的燕麦酸奶具有燕麦独特的香味,酸甜适度。
The optimum formula and technological conditions of the dietary fiber oat yogurt with oats and fresh milk as the main raw materials were investigated. Based on the sensory quality and physical and chemical analysis of the product,the optimal basic formula and the optimal process conditions were determined by the orthogonal experiment method and the fuzzy comprehensive evaluation method ：oat flour 3 %,yogurt 20 %,white sugar 6 %;fermentation time 4.5 h and temperature 42 ℃.The yogurt obtained with this technology has special oat flavor and moderate sweet and sour.
出处
《食品研究与开发》
CAS
北大核心
2017年第3期91-95,共5页
Food Research and Development
基金
大学生创新创业训练计划项目(201510166141)
关键词
燕麦
膳食纤维
酸奶
正交试验法
模糊综合评判法
oat
dietary fiber
yogurt
the orthogonal experiment method
the fuzzy comprehensive evaluation method
