GUO Mingyue,SUN Lianhai,LI Yulan.Optimization of Recipe of Black Soybean Lily Yogurt Based on Fuzzy Mathematic Sensory Evaluation[J].Northern Horticulture,2017,41(13):152-157.[doi:10.11937/bfyy.20165181]
基于模糊数学评价法优化黑豆百合酸奶配方
- Title:
- Optimization of Recipe of Black Soybean Lily Yogurt Based on Fuzzy Mathematic Sensory Evaluation
- Keywords:
- black soybean; lily; yogurt; fuzzy mathematics evaluation
- 文献标志码:
- A
- 摘要:
- 以黑豆、百合为主要原料，以感官评定为指标，结合模糊数学综合评定方法对黑豆百合酸奶产品品质的各因素进行了分析。结果表明：影响酸奶品质的因素大小为黑豆乳＞白砂糖＞全脂奶粉＞百合乳；当黑豆乳添加量为70%，百合乳添加量为20%，全脂奶粉添加量为10%，白砂糖添加量为9%时，黑豆百合酸奶产品组织细腻，黏度合适，口感适宜。
- Abstract:
- Black soybean and lily were used as the main raw materials，a kind of black soybean lily yogurt was developed.By sensory evaluation,fuzzy evaluation were used to optimize the formula of the yogurt.The results showed that the factor affected quality of the yogurt were black soybean milk amount>sugar amount>whole milk powder amount>lily milk amount，the best amount of the yogurt were determined,70% black soybean milk，9% sugar,10% whole milk powder，20% lily milk.This product of black soybean lily yogurt with organization fine and smooth was a kind of delicacy.
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备注/Memo
第一作者简介：郭明月（1979-），女，硕士，讲师，研究方向为食品营养与乳品加工。E-mail:guomingyue2004@163.com.基金项目：漯河医学高等专科学校科研资助项目（2016-S-LMC-15）。