基于模糊数学优化红枣黑枸杞风味发酵乳加工工艺

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中图分类号：TS252.54 文献标志码：A 文章编号：1000-9973（2025）11-0128-05

Abstract：With red jujube，black wolfberry and fresh milk as the main raw materials，sensory score and protein content as the indexes，the processing technology of red jujube and black wolfberry flavored fermented milk is studied and optimized by fuzzy mathematics and sensory evaluation. The research results show that the optimal processing technology of red jujube and black wolfberry flavored fermented milk is black wolfberry juice addition amount of 6% ，red jujube juice addition amount of 7% ，strain addition amount of 0.004% and fermentation time of 5h ， Under such processing technology conditions，the flavor of red jujube and black wolfberry flavored fermented milk is pure，the taste is soft and smooth，and the texture is uniform and stable.At this time，the sensory score of red jujube and black wolfberryflavored fermented milk is the highest of 8.87 points，and the protein content is 3.04g/100g ，This research has significant theoretical and practical significance for guiding the actual production of red jujube and black wolfberry flavored fermented milk and improving product quality，has provided valuable data support and references for research in related fields，and promoted the cross-integration of disciplines such as food processing，nutrition and microbiology.

Key words： fuzzy mathematics; fermented milk; processing technology； sensory score

发酵乳是一种以鲜牛奶为基底，通过乳酸菌发酵作用制成的乳制品，不仅保留了牛奶的丰富营养，而且增添了独特的健康功效[1-2]。（剩余7526字）