关键词: 奶皮子酸奶, 单因素试验, 正交试验, 质量控制

Abstract: [Objective]This study aimed to optimize the processing technology of milk skin yogurt to obtain the optimal formula and process parameters,providing theoretical support and technical references for the standardized production of milk skin yogurt,and helping to enhance the quality and sustainable development of the traditional dairy industry.[Method]Through single-factor experiment design,the effects of different homogenization treatment methods of raw milk,fermentation time,fermentation temperature and the amount of whipping cream on the texture,taste,fermentation characteristics and sensory quality of milk skin yogurt were systematically compared. Based on the single-factor experiments,orthogonal experiments were conducted to explore the interaction effects among various factors and determine the optimal process parameter combination for systematically optimizing the key production process of milk skin yogurt.[Result]The results of the single-factor experiments showed that when using unhomogenized raw milk,with a fermentation time of 5.0 hours,a fermentation temperature of 40 ℃,an addition amount of 8% whipping cream,a mixed strain of high acid and low viscosity,and a compound stabilizer addition amount of 0.6%,the product achieved the best sensory comprehensive evaluation. The results of the orthogonal experiments showed that the influence of raw material composition（addition amount of whipping cream,addition amount of compound stabilizer）on the final quality of the product was significantly greater than that of fermentation process parameters（fermentation time,fermentation temperature）,among which the addition amount of whipping cream was the most critical control factor.[Conclusion]This study used unhomogenized raw milk,controlled the fermentation temperature at 40 ℃,the fermentation time at 5.0 hours,and added 8% whipping cream and 0.6% compound stabilizer,which could produce milk skin with complete texture,coordinated quality,and excellent sensory quality. It also clarified the core process characteristic of“sterilization but not homogenization”,established key production control points,and provided a feasible technical path for the standardized production and stable quality of this traditional specialty dairy product.

Key words: milk skin yogurt, single-factor experiment, orthogonal experiment, quality control