[目的] 以玫瑰花、葡萄汁、大豆粉作为原料,复合乳酸菌作为发酵剂,海藻酸丙二醇酯（PGA）作为稳定剂,研发出一款具有葡萄口味的花香型植物基酸奶。[方法] 将蔗糖添加量固定为8%、PGA添加量调整为0.2%、发酵温度固定为43 ℃,经过单因素试验和正交试验,采用模糊数学感官评价法,得到花香型葡萄植物基酸奶的最佳工艺条件。[结果] 玫瑰花添加量2%、葡萄汁添加量12%、大豆粉添加量24%、菌种添加量3%、发酵时间8 h。[结论] 在此最优工艺下制作酸奶感官评分为92.4 分,产品色泽呈淡紫色,具有玫瑰花芳香及葡萄果香,口感细腻,酸甜适中。
[Objective] A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials, composite lactic acid bacteria as fermentation agents,and propylene glycol alginate（PGA） as stabilizer. [Method] The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8%,adjusting the PGA addition at 0.2%,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method. [Result] Rose addition of 2%,grape juice addition of 12%,soybean powder addition of 24%,bacterial strain addition of 3%,fermentation time of 8 hours. [Conclusion] The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.
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