铁皮石斛凝固型酸奶工艺优化研究  

Study on the Craftsmanship Optimization of Solidified Yogurt with the Dendrobium officinales

作　　者：于金辉 高晗[1] 崔胜文 贺亿杰 YU Jinhui;GAO Han;CUI Shengwen;HE Yijie(He'nan Institute of Science and Technology,Xinxiang,He'nan 453003,China;Luohe Vocational College of Food,Luohe,He'nan 462300,China)

机构地区：[1]河南科技学院,河南新乡453003 [2]漯河食品职业学院,河南漯河462300

出　　处：《农产品加工》2021年第1期39-42,共4页Farm Products Processing

摘　　要：以奶粉为主要原料,添加铁皮石斛水提物,在单因素试验和正交试验的基础上进行模糊数学综合评价,通过感官评定确定铁皮石斛凝固型酸奶的最佳工艺配方。结果表明,铁皮石斛凝固型酸奶最佳工艺配方为铁皮石斛提取液添加量20%,白砂糖添加量为8%,接种量为2%,在42℃条件下发酵8 h后于4℃冰箱中冷藏12 h,此条件下制得的铁皮石斛凝固型酸奶品质良好。On the basis of sensory score,the optimum formula and process of solidified yogurt with the dendrobium officinales which used milk powder as the main raw materials and added dendrobium officinales water extract were obtained by single factor,orthogonal tests and fuzzy mathematics comprehensive evaluation.The results showed that the optimum formula and process of solidified yogurt with the dendrobium officinales were as follows:20%dendrobium officinales water extract,8%sugar,2%inoculation,fermented at 42℃for 8 h,and refrigerated at 4℃for 12 h.Solidified yogurt with the dendrobium officinales with good quality was obtained under the conditions.

关 键 词：铁皮石斛 酸奶 工艺优化 模糊数学综合评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]