周婧璇,李海芹,由曌阳,梁星的,常世敏,刘安琪,高伟

• 1:河北工程大学生命科学与食品工程学院
• 2:邯郸市天然产物与功能食品开发重点实验室
• 3:邯郸市晨光生物科技集团股份有限公司
• 4:河北省植物资源综合利用重点实验室

摘要(Abstract)：

该研究以脱脂乳粉和大蒜多糖为主要原料，添加羧甲基纤维素、三氯蔗糖、柠檬酸等辅料制备大蒜多糖酸性乳饮料。以组织状态、色泽、风味、整体可接受度为评价指标，利用模糊数学法计算感官综合评分，对大蒜多糖添加量、羧甲基纤维素添加量、三氯蔗糖添加量进行配方优化。结果表明，当大蒜多糖添加量为1.0%、羟甲基纤维素添加量为0.20%、三氯蔗糖添加量为0.012%时，大蒜多糖酸性乳饮料的感官评分最高，为90.05分，并对酸性乳饮料样品的粒径、Zeta电位、离心沉淀率和挥发性成分进行品质分析。综合来看，大蒜多糖的添加为酸性乳饮料带来了一定的稳定性，并为其风味带来了植物的清香，减弱了乳的厚重感，使口感更加清新爽口。

关键词(KeyWords)： 模糊数学法;大蒜多糖;酸性乳饮料;品质分析;感官评价

Abstract:

Keywords:

基金项目(Foundation): 河北省教育厅教育教学改革研究与实践项目(2021GJJG251);; 邯郸市科学技术研究与发展计划(21432012314)

作者(Author): 周婧璇,李海芹,由曌阳,梁星的,常世敏,刘安琪,高伟

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