藜麦谷粒营养奶的工艺优化  

Optimization the Process of Quinoa Grain Nutritional Milk

作　　者：崔利华 周亚丽 郭嘉钰 周锴瑞 CUI Lihua;ZHOU Yali;GUO Jiayu;ZHOU Kairui(School of Mechanical Engineering,Anyang Institute of Technology,Anyang 455000,China;College of Biological and Food Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院机械工程学院,河南安阳455000 [2]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《安阳工学院学报》2021年第2期102-108,共7页Journal of Anyang Institute of Technology

基　　金：安阳工学院博士科研启动基金项目(BSJ2020019)。

摘　　要：以藜麦谷粒、鲜牛乳、白砂糖、发酵剂、果胶为材料,通过单因素试验、正交试验和QDA分析,对藜麦谷粒营养奶工艺进行优化。通过感官评价标准进行打分,根据感官评价分数得出每个单因素的最佳添加比例。在单因素试验基础上,设计正交试验优化谷粒营养奶的工艺参数。结果表明,藜麦谷粒营养奶的最佳工艺条件为:藜麦谷粒10%、白砂糖5%、发酵剂5%、果胶0.3%。结论:此条件下所制得的营养奶营养丰富,风味口感极佳,稳定性强,具有咀嚼性。藜麦谷粒营养奶最优工艺合理、可行。Optimize the quinoa grain nutritional milk by the single factor experiment,orthogonal design and QDA analysis,with quinoa,fresh milk,sugar,starter,and pectin as raw material.And the optimal addition ratio of each single factor is obtained according to the sensory evaluation scores.Based on the single factor experiment,orthogonal design method was used to optimize the technological parameter.The results suggested that the amount of quinoa grain added was 10%,the amount of sugar added was 5%,the amount of starter added was 5%and the amount of pectin added was 0.3%.Conclusion:under this condition,the nutritive milk is rich in nutrition,excellent in flavor and taste,stable and chewable.The optimal process of quinoa grain nutritional milk is reasonable and feasible .

关 键 词：藜麦 营养奶 单因素 正交设计 QDA 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]