莲子酸奶配方优化试验

Optimization of Lotus Seed Yogurt Formula

以优质莲子和牛奶为原料,在无稳定剂的条件下,制备莲子酸奶。以感官评分为评价指标,通过单因素和正交试验筛选出最佳配方。结果可知,莲子酸奶的最优配方为莲子与水按1:3(g/mL)的比例进行榨汁,然后将莲子汁添加量设置为20%、白砂糖添加量为10%、发酵剂添加量为10%,用牛奶补足至100%,不添加稳定剂,在42℃条件下发酵5 h。制得的莲子酸奶成品凝固良好,表面光滑,呈乳黄色,有莲子香气,味道纯正,酸甜适宜。

Lotus seed yoghurt was prepared from lotus seed and milk without stabilizer.Taking sensory score as evaluation index,the best formula was selected by single factor test and orthogonal test.The results showed that the optimal formula of lotus seed yoghurt was as follows:the ratio of lotus seed and water was 1:3(g/mL),the addition of lotus seed juice was 20%,the amount of white granulated sugar was 10%,the amount of fermentation agent was 10%,the milk was used to make up 100%,no stabilizer was added,and the fermentation time was 5 h at 42℃.The results showed that the lotus seed yoghurt had good solidification,smooth surface,milky yellow,lotus seed aroma,pure taste,and appropriate sweet and sour.