发芽花生酸奶感官品质分析  

Evaluation of Sensory Quality of Germinated Peanut Yogurt by Fuzzy Mathematics

作　　者：付欣[1] 于淼[1] 鲁明[1] 马佳慧 FU Xin;YU Miao;LU Ming;MA Jia-hui(Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161;Shenyang Normal University, Food Science and Technology, Shenyang, Liaoning 110034)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《辽宁农业科学》2019年第2期33-37,共5页Liaoning Agricultural Sciences

基　　金：辽宁省自然科学基金计划重点项目(20170540509)

摘　　要：发芽花生富含白藜芦醇、氨基酸、多种维生素等,营养丰富,是一种食疗兼备的食品。文中将发芽花生加入到鲜牛奶中,利用乳酸菌发酵制作发芽花生酸奶。通过对色泽、滋味与气味、组织状态3个评价指标及其所占权重,建立感官品质评价体系。利用响应面法对各个酸奶样品进行综合评分,优化发芽花生酸奶的配方比例。最终得到发芽花生酸奶的适宜配方:发芽花生冻干粉的添加量为2%,白糖的添加量为8%,乳酸菌添加量为0.4%。Germinated peanut is rich in resveratrol,amino acids,vitamins and other nutrients,is a kind of food with dietary therapy.In this paper,germinated peanut was added into fresh milk and fermented by lactic acid bacteria to produce germinated peanut yogurt.The sensory evaluation system was established through the evaluation indexes of color,taste,smell and tissue state.The formula proportion of germinated peanut yogurt was optimized by using response surface method.The results showed that the optimal formula of germinated peanut yoghurt was 0.4% lactic acid bacteria,8% white sugar and 2% germinated peanut freeze-dried powder.

关 键 词：发芽花生 酸奶 感官评价 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] S565.2[轻工技术与工程—食品科学与工程]