摘要
为了制作风味、口感、营养及能量于一体的高脂酸奶,以鲜牛乳为原料,通过添加一定量的奶油,采用色泽、香味、质地和组织状态作为感官评分标准.结果表明,奶油添加量为8%,蔗糖添加量为6%,发酵剂接种量为2.5%,发酵时间5h.此时感官评分最高可达36.8.感官评分与酸奶特性之间的线性回归模型为Y(感官评分)=39.893+6.988x1(硬度)+0.76x2(粘性)-98.517x3(内聚性)-0.390x4(酸度).
In this study,fresh milk was used as raw material to make high-fat yogurt with flavor,taste,nutrition and energy by adding a certain amount of cream and sensory evaluation as scoring criteria including color,flavor,texture.Results show that sensory score up to 36.8 while adding cream 8%,sugar 6%,yeast inoculation quantity 2.5%,fermentation time 5 h.The linear regression model between sensory evaluation scores and yogurt characteristics was Y(sensory evaluation scores)=39.893+6.988x1(hardness)+0.76x2(adhesiveness)-98.517x3(cohesiveness)-0.390x4(acidity).
出处
《内蒙古民族大学学报（自然科学版）》
2016年第6期497-501,共5页
Journal of Inner Mongolia Minzu University：Natural Sciences
基金
内蒙古自然科学基金项目(2013MS1220)
关键词
高脂酸奶
稀奶油
正交试验
线性回归
High-fat yogurt
Cream
Orthogonal test
Linear regression
