包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2014年
4期
24-27
,共4页
燕麦%酸奶%响应面%配方
燕麥%痠奶%響應麵%配方
연맥%산내%향응면%배방
oat%yogurt%response surface%formula
以生牛乳、酶解燕麦粉为原料，以感官评价为指标，利用响应面法对燕麦酸奶的最佳配方进行优化。结果表明，燕麦酸奶的最佳配方为酶解燕麦粉添加量4．2％、蔗糖添加量8．0％、乳清蛋白粉添加量1．2％。研制的燕麦酸奶具有燕麦的独特香味，组织细腻，风味俱佳。
以生牛乳、酶解燕麥粉為原料，以感官評價為指標，利用響應麵法對燕麥痠奶的最佳配方進行優化。結果錶明，燕麥痠奶的最佳配方為酶解燕麥粉添加量4．2％、蔗糖添加量8．0％、乳清蛋白粉添加量1．2％。研製的燕麥痠奶具有燕麥的獨特香味，組織細膩，風味俱佳。
이생우유、매해연맥분위원료，이감관평개위지표，이용향응면법대연맥산내적최가배방진행우화。결과표명，연맥산내적최가배방위매해연맥분첨가량4．2％、자당첨가량8．0％、유청단백분첨가량1．2％。연제적연맥산내구유연맥적독특향미，조직세니，풍미구가。
Using raw milk and hydrolyzed oat powder are used as raw material ,the optimal formula of oat yogurt was optimized by response surface method .Using sensory evaluation as an indicator .The optimal formula of oat yogurt were as follows:enzymatic hydrolysis of oat powder 4.2%,sucrose 8.0%,whey protein powder 1 .2%.The yogurt obtained with this technology has special oat flavor ,taste and smooth ,good taste .
