基于模糊数学评价的植物基复合谷物酸奶的发酵工艺研究

Research on Fermentation Technology of Plant-based Compound Grain Yogurt Based on Fuzzy Mathematic Sensory Evaluation

针对植物基复合谷物酸奶,以产品外观、适口性和滋味作为评价指标建立模糊数学感官评价模型。选择感官评分为因变量,酸度变化为辅助参考因素,以料液比、发酵剂添加量、发酵温度、发酵时间和稳定剂添加量作为考查对象,进行单因素试验。通过设计正交试验,以感官评分为因变量,确定工艺流程中料液比、发酵剂用量和发酵时间的最佳参数。最终结果表明,料液比1∶4,发酵剂使用量0.06%,于42℃条件下发酵6.5 h时,酸奶评分达到91.02分。

In view of the plant-based compound grain yogurt,in this study,the appearance,palatability and taste of products were used as evaluation indicators to establish a fuzzy mathematical sensory evaluation model.The sensory score was selected as the dependent variable and the acidity change as the auxiliary reference factor.The solid-liquid ratio,starter addition amount,fermentation temperature,fermentation time and stabilizer addition amount were selected as the investigation objects for single factor experiment.Orthogonal experiment was designed to determine the best parameters of feed to liquid ratio,starter dosage and fermentation time in the process with sensory score as the dependent variable.The final results showed that the score of yogurt reached 91.02 points when the ratio of solid to liquid was 1∶4,the amount of starter culture was 0.06%,and the yogurt was fermented at 42℃for 6.5 h.