燕麦-玫瑰酱-牦牛酸奶酥制作工艺的优化

目的优化燕麦-玫瑰酱-牦牛酸奶酥的制作工艺。方法以牦牛酸奶作为主要原料,燕麦、玫瑰酱、白砂糖、柠檬酸为试验因素,结合真空冷冻干燥技术制成牦牛酸奶酥。通过单因素试验分析4个因素对产品感官评分和硬度的影响。在此基础上采用响应面法对燕麦-玫瑰酱-牦牛酸奶酥的制作工艺进行优化。结果燕麦-玫瑰酱-牦牛酸奶酥最佳工艺参数为:燕麦添加量24%,白砂糖添加量14%,玫瑰酱添加量7.7%,柠檬酸添加量0.2%,综合感官评分为81.23分,和最佳工艺理论值相近。结论经过优化条件制作的燕麦-玫瑰酱-牦牛酸奶酥呈米黄色或粉色,质地均匀,软硬度适中,具有牦牛酸奶特有的风味和浓郁的燕麦、玫瑰香味,可为相关的产品加工提供理论参考。

Optimization of processing technology for oat-rose sauce-yak yogurt crisp

ABSTRACT: Objective To optimize the processing technology of oat rose sauce yak yoghurt crisp. Methods Using the yak yoghurt as raw material, oats, rose paste, granulated sugar and citric acid were used as experimental factors to make oat-rose sauce-yak yogurt crisp. A single factor experiment was used to explore the effects of 4 factors on the sensory score and hardness of products. A Box-Behnken design combined with response surface methodology was employed to optimize the process of yak yogurt crisp. Results The optimal best processing conditions of oat and rose sauce yak yogurt crisp were oat 24%, sugar 14%, rose sauce 7.7% and citric acid 0.2%. The comprehensivemaximum sensory score was 81.23, which was closed to the theoretical value under the optimal processing conditions. Conclusion The rose sauce yak yoghurt crisp obtained by processing under the optimum conditions is beige or pink, uniform texture, the moderate viscoelastic and hardness, and the product has unique flavor of yak yoghurt and rich flavor of oat and rose, which can provide theoretical reference for related product processing.