枇杷花凝固型酸奶制作工艺研究

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Abstract： In this study， loquat flowers and full-fat milk powder were used as raw materials.The response surface method was adopted to optimize the preparation parameters of loquat flower set yogurt. Combined with sensory evaluation analysis，the influence of key process factors on the quality of yogurt was explored. The results show that the optimal technological conditions are as follows： the addition amount of loquat flowers is 1.4% the inoculation amount of fermentation agent is 3.5% ，the fermentation temperature is 42°C ， and the fermentation time is 8.1h .Under these conditions， the sensory score of yogurt was 8.2 points， the texture hardness was 285g the viscosity was 320Pa⋅s ，the acidity was 78∘T， the viable bacteria count was 1.1×108CFU⋅mL-1 ，the total flavonoid content was 13.2mg.g-1 ，and the DPPH·clearance rate IC5o was 0.21mg⋅mL-1 ：

Keywords： loquat flower; set yogurt; response surface methodology; antioxidant activity

枇杷是深受消费者喜爱的水果，目前全球有30多个国家已进行商业种植。（剩余3431字）