运用模糊数学评价法优化石斛酸奶制备工艺

Optimization of Dendrobium officinale Yogurt Preparation Process Based on Fuzzy Mathematics Evaluation

本文以铁皮石斛为原料研究石斛酸奶,运用模糊数学综合评定方法,将感官评定与综合评定相结合,分析了各个因素对石斛酸奶生产质量的影响。结果表明,影响石斛酸奶的主次因素是蔗糖添加量>铁皮石斛多糖提取液添加量>发酵时间>乳酸菌添加量。在铁皮石斛多糖提取液30%、蔗糖7%,乳酸菌0.5%,42℃发酵7 h条件下,制得的石斛酸奶质量较好。

In this paper,Dendrobium officinale was used as raw material to study Dendrobium officinale yogurt.The effects of various factors on the production quality of Dendrobium officinale yogurt were analyzed by using fuzzy mathematics comprehensive evaluation method,combining sensory evaluation with comprehensive evaluation.The results showed that the main and secondary factors affecting Dendrobium yogurt were sucrose content>Dendrobium officinale polysaccharide extract content>fermentation time>lactobacillus content.The quality of Dendrobium officinale yogurt was better under the conditions of Dendrobium officinale polysaccharide extract 30%,sucrose 7%,lactic acid bacteria 0.5%and fermentation at 42℃for 7 h.