锦灯笼果米酒乳制备工艺优化

Optimization of preparation technology of Physalis alkekengi rice wine milk

以锦灯笼果米酒为凝乳剂,脱脂牛乳为主要原料,制备锦灯笼果米酒乳。在单因素试验的基础上,利用响应面优化设计锦灯笼果米酒乳的制备工艺。结果表明:最佳条件为锦灯笼果米酒添加量为12.2%,培养温度为57℃,培养时间为3.5 h,冷藏时间为18.8 h。在此工艺条件下,锦灯笼果米酒乳的感官评分为91.9分,产品表面光洁、色泽橙黄,凝块完整,口感滑嫩,香气和谐。

Physalis alkekengi fruit rice wine milk was prepared with Physalis alkekengi fruit rice wine as emulsifier and skimmed milk as main raw material. On the basis of single factor experiment, response surface methodology was used to optimize the preparation technology of rice wine. The results showed that the optimum conditions were as follows: the addition of Physalis alkekengi fruit rice wine was 12.2%, the culture temperature was 57 ℃, the culture time was 3.5 h, and the refrigeration time was 18.8 h. Under these conditions, the sensory score of Physalis alkekengi fruit rice wine was 91.9. The product had bright surface, orange-yellow color, complete clot, smooth taste and harmonious aroma .