红枣酸奶脆片配方优化  

Optimization of Jujube Yogurt Chips Formula

作　　者：于静 邢雪岩 庹见伟 YU Jing;XING Xueyan;TUO Jianwei(Aksu District Center for Disease Prevention and Control,Aksu,Xinjiang 843000,China;School of Food Science and Engineering,Tarim University,Alar,Xinjiang 843300,China)

机构地区：[1]阿克苏地区疾病预防控制中心,新疆阿克苏843000 [2]塔里木大学食品科学与工程学院,新疆阿拉尔843300

出　　处：《农产品加工》2025年第1期10-12,17,共4页Farm Products Processing

基　　金：第一师科技局科技攻关项目(2022GJJ03)。

摘　　要：以酸奶、红枣粉为原料,选择不同烘干条件,探究风味酸奶脆片的加工工艺。以感官评价为指标,通过单因素试验(倾注厚度、干制温度、红枣粉添加量)及正交优化试验,确定风味酸奶脆片的最佳加工工艺。结果表明,风味酸奶脆片最佳加工工艺为倾注厚度2.0 mm,干制温度63℃,红枣粉与酸奶质量比1.5∶50(g∶g),干制时间24 h。此工艺制得的风味酸奶脆片色泽光亮,口感清脆细腻,具有酸奶与红枣烘烤后的香气。In this study,yogurt and jujube powder were used as raw materials,and different drying conditions were selected to explore the processing technology of flavor yogurt chips.Taking the sensory evaluation as the index,the best processing technology of flavor yogurt chips was determined by single factor(pouring thickness,drying temperature,addition of jujube powder)and orthogonal optimization test.The results showed that the best processing technology of flavor yogurt chips was 2.0 mm thick,63℃drying temperature,1.5∶50(g∶g)ratio of jujube powder to yogurt,and 24 h drying time.The flavor yoghurt chips prepared by this process had bright color,crisp and delicate taste,and had the aroma of yoghurt and red dates after baking.

关 键 词：红枣 酸奶 脆片 正交优化试验 

分 类 号：R151.3[医药卫生—营养与食品卫生学]