基于模糊数学法感官评价优化果薯酸奶工艺的研究

Development of Functional Fruit and Purple Potato Yogurt Technology by Fuzzy Mathematics Sensory Evaluation

以牛乳为原料,加入红心火龙果与桑葚混合果汁发酵而成,同时附带独立包装的冻干紫薯脆块,研制具有特殊色泽和风味的果薯酸奶。采用单因素试验及正交试验并结合模糊数学法感官评价对酸奶的工艺配方进行优化,得到最佳工艺配方为木糖醇添加量3%,混合果汁添加量12%,菌种添加量1.2%,发酵5 h后放入冰箱后熟12 h,每100 g果薯酸奶附带独立包装的15 g冻干紫薯脆块。在此工艺配方下果薯酸奶呈均匀一致的粉红色,无乳清及其他物质沉淀,入口柔滑,无颗粒感。酸奶酸甜适中,酸度为86°T,奶香气浓厚,带有淡淡的怡人果香。与紫薯脆块一同食用,香味浓郁、酥脆适中,为丰富酸奶市场的花色品种奠定基础。

In this experiment,a functional fruit and purple potato yogurt was developed,which was fermented after adding milk and mixed juice of red pitaya and mulberry,which comes with individually packed of freeze-dried purple potato crisps.The process optimization of various factors affecting the fruit potato yogurt was carried out by a single-factor test and an orthogonal test.The quality of yogurt was scored by fuzzy mathematics,and the following formula was found to be the most accurate:xylitol addition 3%,mixed fruit juice addition 12%,strains content 1.2%and fermentation time 5 h,then refrigerate for 12 h,each 100 g of yogurt comes with individually packed 15 g of freeze-dried purple potato crisps.In this recipe,the yogurt had a uniform pink color,no whey or other deposits,and a smooth,non-grainy texture.The yogurt was moderately sweet and sour,with an acidity of 86°T and a creamy solid aroma with a light and pleasant fruity flavor.It was rich in flavor and crispness and served with purple potato crispies,laying the foundations for a wide range of yogurts on the market.