CAJ | 학술논문

以新鲜牛乳和脱臭紫苏蛋白为主要原料，经杀菌、真空浓缩、冷却、添加乳酸菌发酵剂发酵，研发出营养和保健功效高的新型酸奶产品。以感官得分为指标，通过单因素试验，Plackett-Burman因素筛选、结合正交试验设计对生产工艺进行优化。评价了紫苏蛋白粉添加量、乳酸菌添加量、木糖醇添加量、羟甲基纤维素钠（CMC）添加量、发酵温度、发酵时间6个因素对酸奶感官得分的影响。最终确定最优生产工艺为：紫苏蛋白粉添加量5%、乳酸菌添加量0.4%、木糖醇添加量0.55%、羟甲基纤维素钠（CMC）添加量0.2%、发酵温度42℃、发酵时间4 h。该产品具有良好的感官性状，是一种营养丰富，开发前景广阔的产品。
이신선우유화탈취자소단백위주요원료，경살균、진공농축、냉각、첨가유산균발효제발효，연발출영양화보건공효고적신형산내산품。이감관득분위지표，통과단인소시험，Plackett-Burman인소사선、결합정교시험설계대생산공예진행우화。평개료자소단백분첨가량、유산균첨가량、목당순첨가량、간갑기섬유소납（CMC）첨가량、발효온도、발효시간6개인소대산내감관득분적영향。최종학정최우생산공예위：자소단백분첨가량5%、유산균첨가량0.4%、목당순첨가량0.55%、간갑기섬유소납（CMC）첨가량0.2%、발효온도42℃、발효시간4 h。해산품구유량호적감관성상，시일충영양봉부，개발전경엄활적산품。
A new yoghourt was processed through sterilization,vacuum concentration, cooled, added lactic acid bacteria fermentation processing, used fresh milk and deodorized perilla seed protein as the main raw material, developed a new type of yoghurt products has high nutrition and health care effect. Judged by the sensory evaluation, through the single factor experiment, the Plackett-Burman factor screening, combined with the orthogonal test to the production process optimization experiment design. Evaluation of the effect of perilla seed protein amount, lactic acid bacteria amount, xylitol amount, CMC amount, fermentation temperature, fermentation time 6 factors on yoghurt sensory. To determine the optimal production technology for perilla seed protein amount 5 %, lactic acid bacteria amount 0.4 %, xylitol amount 0.55 %, CMC amount 0.2 %, fermentation temperature 42℃,fermentation time 4 h. The product had good sensory properties ,it was a nutrient rich, with broad prospects for development of products.