| 饮用型格瓦斯酸奶的研制 |
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| 引用本文： | 胡姝敏,张冰.饮用型格瓦斯酸奶的研制[J].中国乳业,2014(7):56-58. |
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| 作者姓名： | 胡姝敏 张冰 |
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| 作者单位： | 黑龙江龙丹乳业科技股份有限公司 |
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| 摘 要： | 通过正交试验设计和感官评分，选用不同的发酵剂添加量（A）、发酵温度（B）和时间（C）、液体麦精量（D），采用四因素三水平进行正交试验，以产品的感官评分为评价指标，筛选出因素水平最佳组合。结果显示：因素影响排序为：A＞D＞C≈B；格瓦斯酸奶的最佳工艺参数为A2B1C3D3，即发酵剂添加量0.004%，发酵温度28℃，发酵时间14 h，液体麦精添加量3%。经生产验证，上述较佳因素水平组合能够获得细腻柔软的凝乳，并带有独特开菲尔风味及温和烤面包风味的饮用型格瓦斯酸奶。
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| 关 键 词： | 格瓦斯酸奶 正交试验 发酵 工艺参数 |
Reaserch on the Production of Kvass Yogurt |
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| HUShu-min,ZHANGBing.Reaserch on the Production of Kvass Yogurt[J].China Dairy,2014(7):56-58. |
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| Authors: | HUShu-min ZHANGBing |
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| Institution: | ( Heilongjiang Longdan Dairy Technology Co., Ltd ) |
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| Abstract: | Through orthogonal experimental design and sensory evaluation, use of different dosage fermentation culture（A）, fermentation temperature（B）and time（C）and the amount of liquid malt extract（D）, four factors and three levels orthogonal design experiments and the sensory evaluation of products as evaluation criteria, to selected horizontal preferred combination of factors. The results shows that the order of factors affecting as A＆gt; D＆gt; C ≈ B, optimum process parameters of kvass yogurt is A2B1C3D3, namely as fermentation culture in an amount of 0.004%, fermentation temperature at 28 degrees, fermentation time with 14 hours, and liquid malt extract was 3%. Production-proven, above the level of factors that can get better delicate soft curds with a unique keifr lfavor and mild toasted bread lfavor of kvass yogurt. |
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| Keywords: | kvass yogurt orthogonal experiment fermentation process parameters |
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