膨化燕麦黑芝麻酸奶的研制

为了研制一款酸奶新产品，以牛奶、膨化燕麦、熟黑芝麻、异麦芽酮糖醇为原料，采用模糊数学综合评价法，在单因素试验结果的基础上，通过响应面试验确定膨化燕麦黑芝麻酸奶的配方和工艺条件。结果表明，膨化燕麦黑芝麻酸奶最佳配方为燕麦添加量6.9%、黑芝麻添加量3.3%、异麦芽酮糖醇添加量13.5%，最佳发酵时间为5.8 h。通过9点快感标度法对消费者接受度进行评价，结果表明研制的酸奶更受消费者喜爱。该研究丰富了酸奶制品品类，对燕麦、黑芝麻的开发利用有积极推动作用。

Development of Puffed Oat Black Sesame Yogurt

In order to develop a new yogurt product, milk, puffed oat, cooked black sesame and isomalt were used as raw materials. Based on the results of single factor test, the formula and process conditions of expanded oats and black sesame yoghurt were determined by response surface test using fuzzy mathematics comprehensive evaluation method. The results showed that the optimal formula of expanded oat black sesame yogurt was 6.9% oat, 3.3% black sesame and 13.5% isomalt. The optimal fermentation time was 5.8 h. The consumer acceptance was evaluated by the 9-point pleasure scale method, and the result showed that the developed yogurt was more popular with consumers. This study enriches the category of yogurt products and has a positive effect on the development and utilization of oats and black sesame.