燕麦-玫瑰酱-牦牛酸奶酥制作工艺的优化
目的 优化燕麦-玫瑰酱-牦牛酸奶酥的制作工艺。方法 以牦牛酸奶作为主要原料, 燕麦、玫瑰酱、白砂糖、柠檬酸为试验因素, 结合真空冷冻干燥技术制成牦牛酸奶酥。通过单因素试验分析4个因素对产品感官评分和硬度的影响。在此基础上采用响应面法对燕麦-玫瑰酱-牦牛酸奶酥的制作工艺进行优化。结果 燕麦-玫瑰酱-牦牛酸奶酥最佳工艺参数为: 燕麦添加量24%, 白砂糖添加量14%, 玫瑰酱添加量7.7%, 柠檬酸添加量0.2%, 综合感官评分为81.23分, 和最佳工艺理论值相近。结论 经过优化条件制作的燕麦-玫瑰酱-牦牛酸奶酥呈米黄色或粉色, 质地均匀, 软硬度适中, 具有牦牛酸奶特有的风味和浓郁的燕麦、玫瑰香味, 可为相关的产品加工提供理论参考。
Objective To optimize the processing technology of oat-rose sauce-yak yoghurt crisp. Methods Using the yak yoghurt as raw material, oats, rose paste, granulated sugar and citric acid were used as experimental factors to make oat-rose sauce-yak yogurt crisp. A single factor experiment was used to explore the effects of 4 factors on the sensory score and hardness of products. A Box-Behnken design combined with response surface methodology was employed to optimize the process of yak yogurt crisp. Results The optimal best processing conditions of oat-rose sauce-yak yogurt crisp were oat 24%, sugar 14%, rose sauce 7.7% and citric acid 0.2%. The comprehensive sensory score was 81.23, which was closed to the theoretical value under the optimal processing conditions. Conclusion The oat-rose sauce-yak yoghurt crisp obtained by processing under the optimum conditions is beige or pink, uniform texture, the moderate viscoelastic and hardness, and the product has unique flavor of yak yoghurt and rich flavor of oat and rose, which can provide theoretical reference for related product processing.
标题：燕麦-玫瑰酱-牦牛酸奶酥制作工艺的优化
英文标题：Optimization of processing technology for oat-rose sauce-yak yogurt crisp
作者：
梁奇 青海大学农牧学院
秦艳婷 青海大学农牧学院
中文关键词:燕麦,玫瑰酱,牦牛酸奶酥,感官品质,硬度,
英文关键词:oats,rose sauce,yak yogurt crisp,sensory quality,hardness,
发表日期：2020-07-06
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