食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
3期
94-99
,共6页
脱腥大豆粉%配方优化%响应面
脫腥大豆粉%配方優化%響應麵
탈성대두분%배방우화%향응면
deodorized soybean powder%component optimization%response surface
以脱腥大豆粉为原料,在单因素试验的基础上,以感官评价为指标,利用响应面法对大豆酸奶的最佳配方进行优化。结果表明,大豆酸奶的最佳配方为豆粉添加量10.50%、蔗糖添加量8.30%、玉米油添加量1.40%、变性淀粉添加量0.80%,其获得的产品组织细腻、口感爽滑、风味俱佳。
以脫腥大豆粉為原料,在單因素試驗的基礎上,以感官評價為指標,利用響應麵法對大豆痠奶的最佳配方進行優化。結果錶明,大豆痠奶的最佳配方為豆粉添加量10.50%、蔗糖添加量8.30%、玉米油添加量1.40%、變性澱粉添加量0.80%,其穫得的產品組織細膩、口感爽滑、風味俱佳。
이탈성대두분위원료,재단인소시험적기출상,이감관평개위지표,이용향응면법대대두산내적최가배방진행우화。결과표명,대두산내적최가배방위두분첨가량10.50%、자당첨가량8.30%、옥미유첨가량1.40%、변성정분첨가량0.80%,기획득적산품조직세니、구감상활、풍미구가。
Using deodorized soybean powder as raw material, on the basis of single factor experiment, the sensory evaluation indicators, were optimized by using response surface method on the optimum component of soybean yo-gurt. The results showed that the best formula of soybean yogurt for soybean powder 10.50%, sucrose 8.30%, corn oil 1.40%, modified starch addition 0.80%, the obtained product fine texture, taste and smooth, good taste.