不同工艺凝固型酸奶的感官评价及选择

Sensory Evaluation and Selection of Different Process of Set Yoghurt

本实验选取凝固型酸奶制作工艺中菌种、糖含量、奶粉比例三因素,判断其对酸奶风味的影响。设置了三因素三水平的正交试验,用同样的步骤制作9种酸奶,经10名品评员品尝,根据喜好程度对各种酸奶风味进行排序评价;排序结果分析发现,菌种、糖含量对酸奶风味影响不大,奶粉比例对酸奶的风味影响较显著。选择风味发酵乳,加入5%白砂糖,奶粉比例1∶6时,制作的凝固型酸奶风味最佳。

We select the strains, sugar content and milk powder ratio in the process of making set yoghurt as three factors in this experiment, to discuss their effects of the flavor of set yogurt. We set the orthogonal test of three factors and three levels, made nine kinds of yogurt with the same steps, and evaluated their orders according to the sensory popularity of all kinds of yogurt flavor by 10 sensory assessors. The result shows that, strains and sugar content have little effect, while milk powder ratio impacts significantly. The conclusion is, choosing flavor fermented milk, 5% of sugar and milk powder ratio of 1:6, can make the best flavor of yogurt.