均匀设计法优化草莓发酵乳饮料配方研究

The research on optimum ingredient of fermented milk beverage with strawberry by uniform design method

采用U12(12×63)均匀设计并通过感官评价方法对草莓发酵乳饮料配方进行了优化,结果显示:在固定发酵乳含量为60%(质量分数,下同)条件下,草莓发酵乳饮料最佳配方为发酵乳60%,草莓汁14.2%,蔗糖11%,柠檬酸1.56‰,复合稳定剂添加量4.09‰。

The U12(12×63)uniform design and sensory estimation method were used to optimize the ingredient of fermented milk beverage with strawberry,the result indicated that on the condition of fixed 60% fermented milk content,the proper ingredient of fermented milk beverage with strawberry was fermented milk 60%,strawberry juice 14.2%,sucrose 11%,citric acid 1.56‰,compound stabilizer 4.09%.