基于正交实验和模糊评价的搅拌型桑果酸水牛乳配方优化

Mulberry juice-buffalo milk stirred yoghurt formula optimization based on fuzzy mathematics sensory evaluation and orthogonal experiment

摘要: 以桑果汁、水牛乳为原料,添加适量的白砂糖、柠檬酸和稳定剂,研究开发出营养丰富、风味良好的搅拌型桑果酸水牛乳。以滋味、香气、色泽和组织状态为评价因素,通过正交实验和模糊数学综合评价方法对搅拌型桑果酸水牛奶产品进行配方优化。结果表明:搅拌型桑果酸水牛乳的最佳配方为酸水牛乳80%,桑果汁量8%,白砂糖添加量8%,稳定剂添加量为0.25%,按该配方制得的搅拌型桑果酸水牛乳柔和细腻,乳酸发酵的酸奶味浓,具有桑果特有的香味,无异味,无气泡,无分层,色泽均匀。

Abstract: A stirred yoghurt with good nutrition and flavor was studied and produced, using mulberry juice and buffalo milk as raw materials and adding the appropriate amounts of sugar, citric acid and stabilizer. Sensory evaluation on the stirred yoghurt was performed by fuzzy mathematics, using taste, aroma, color and organizational status as evaluation factors. The results indicated that the optimal recipe of mulberry juice-buffalo milk stirred yoghurt was as follows:80% of sour buffalo milk, 8% of mulberry juice, 8% of sugar and 0.25% of stabilizer.The stirred yoghurt exhibited uniform color, milk aroma, fine smooth tissue, pleasant sweetness and good stability.