CAJ | 학술논문

通过正交试验设计和感官评分，选用不同的发酵剂添加量（A）、发酵温度（B）和时间（C）、液体麦精量（D），采用四因素三水平进行正交试验，以产品的感官评分为评价指标，筛选出因素水平最佳组合。结果显示：因素影响排序为：A＞D＞C≈B；格瓦斯酸奶的最佳工艺参数为A2B1C3D3，即发酵剂添加量0.004%，发酵温度28℃，发酵时间14 h，液体麦精添加量3%。经生产验证，上述较佳因素水平组合能够获得细腻柔软的凝乳，并带有独特开菲尔风味及温和烤面包风味的饮用型格瓦斯酸奶。
통과정교시험설계화감관평분，선용불동적발효제첨가량（A）、발효온도（B）화시간（C）、액체맥정량（D），채용사인소삼수평진행정교시험，이산품적감관평분위평개지표，사선출인소수평최가조합。결과현시：인소영향배서위：A＞D＞C≈B；격와사산내적최가공예삼수위A2B1C3D3，즉발효제첨가량0.004%，발효온도28℃，발효시간14 h，액체맥정첨가량3%。경생산험증，상술교가인소수평조합능구획득세니유연적응유，병대유독특개비이풍미급온화고면포풍미적음용형격와사산내。
Through orthogonal experimental design and sensory evaluation, use of different dosage fermentation culture(A), fermentation temperature(B)and time(C)and the amount of liquid malt extract(D), four factors and three levels orthogonal design experiments and the sensory evaluation of products as evaluation criteria, to selected horizontal preferred combination of factors. The results shows that the order of factors affecting as A> D> C ≈ B, optimum process parameters of kvass yogurt is A2B1C3D3, namely as fermentation culture in an amount of 0.004%, fermentation temperature at 28 degrees, fermentation time with 14 hours, and liquid malt extract was 3%. Production-proven, above the level of factors that can get better delicate soft curds with a unique keifr lfavor and mild toasted bread lfavor of kvass yogurt.