中国奶牛
中國奶牛
중국내우
CHINA DAIRY CATTLE
2014年
14期
34-36
,共3页
水牛乳%配方优化%响应面
水牛乳%配方優化%響應麵
수우유%배방우화%향응면
Buffalo milk%Component optimization%Response surface
以水牛乳为原料，以感官评价为指标，利用响应面法对水牛发酵乳的配方进行优化。结果表明，水牛发酵乳的最佳配方为水牛乳添加量70.0％、蔗糖添加量9.0％、乳清蛋白粉添加量3.1％。其获得的产品组织细腻，口感爽滑，风味俱佳。
以水牛乳為原料，以感官評價為指標，利用響應麵法對水牛髮酵乳的配方進行優化。結果錶明，水牛髮酵乳的最佳配方為水牛乳添加量70.0％、蔗糖添加量9.0％、乳清蛋白粉添加量3.1％。其穫得的產品組織細膩，口感爽滑，風味俱佳。
이수우유위원료，이감관평개위지표，이용향응면법대수우발효유적배방진행우화。결과표명，수우발효유적최가배방위수우유첨가량70.0％、자당첨가량9.0％、유청단백분첨가량3.1％。기획득적산품조직세니，구감상활，풍미구가。
By the using of buffalo milk as raw material, sensory evaluation as an indicator, the optimum component of buffalo fermented milk were optimized by response surface method. The results showed that the best formula for each component were buffalo milk 70.0%, sucrose 9.0%, whey protein powder 3.1%. The obtained product has fine texture,smooth and good taste.
