摘要
以感官评价为指标,利用响应面分析法对玫瑰饮用型酸奶的稳定剂复配方案进行优化。结果表明,玫瑰饮用型酸奶的稳定剂添加量最佳复配方案为乙酰化二淀粉磷酸酯0.32%,果胶0.10%,结冷胶0.033%,此时模型预测感官评分值为86.8分,验证试验结果为87.2分,与模型预测值基本一致。该稳定体系条件下,能够提供玫瑰饮用型酸奶细腻清爽的口感,并保证产品在货架期良好的感官品质。
Using sensory evaluation as an indicator,the formula of the rose drinking yogurt stabilizer is optimized by response surface method. The optimal formula of the rose drinking yogurt stabilizer are as follows: acetylated distarch phosphate is0.32%,pectin is 0.10%,gellan gum is 0.033%. The model predicted sensory score is 86.8,verification test results of 87.2,consistent with the predicted value. Under the condition of the stability of system,the rose drinking yogurt can guarantee good quality products in shelf life and give the product a delicate refreshing and delicate taste.
出处
《农产品加工》
2015年第19期17-20,共4页
Farm Products Processing
基金
昆明市科技计划项目(2014-01-A-N-04-4001)
关键词
玫瑰
饮用型酸乳
复配稳定剂
响应面
rose
drinking yogurt
stabilizer blends
response surface
