卢相龙1，胡秦晓2，秦斐2*
（1 武汉设计工程学院公共艺术学院，湖北 武汉430205；
2 武汉设计工程学院食品与生物科技学院，湖北 武汉 430205）
摘要：以杏皮水、牛奶、山楂及陈皮为主要原料，制作一款营养丰富且上、中、下分层色彩搭配的新型酸奶冻。设计单因素实验和正交试验，考查杏皮水与牛奶比例、蜂蜜添加量，吉利丁片添加量，发酵菌粉添加量对中间层杏皮水酸奶冻感官评分、弹性、硬度及咀嚼性等质构相关参数的影响。结果表明：在杏皮水与牛奶比例1∶4，蜂蜜添加量1.0%，吉利丁片添加量2.5%，发酵菌粉添加量0.4%时杏皮水酸奶冻弹性、咀嚼性及硬度良好，口感最佳，感官评分最高，为92.6 分。在杏皮水酸奶冻的最佳工艺下进行配色视觉效果实验，陈皮添加量5%时，配色视觉效果达到最佳。本研究制作的新型酸奶冻，既有营养又展现出较强食用欲望的色彩搭配，为功能性兼具艺术性酸奶冻的制作提供理论依据，同时为甘肃敦煌李广杏干的深度开发提供一定的参考。
关键词：杏皮水；酸奶冻；质构；感官评价
Optimization of Production Technology and Quality of Apricot Peel water Yogurt Jelly Drinks
LU Xiang-long1，HU Qin-xiao2，QIN Fei2*
（1 School of Public art，Wuhan Institute of Design and Sciences，Wuhan 430205，China；
2 School of Food and Biotechnology，Wuhan Institute of Design and Sciences，Wuhan 430205，China）
Abstract: Using Apricot Peel water，milk，hawthorn and orange peel as main raw materials，to produce a nutrientrichand upper，middle and lower layers of color with the new yoghurt. The effects of Apricot Peel water to milk，honey addition，gelatine tablet addition and fermented yogurt powder addition on sensory score，elasticity，hardnessand chewability of Middle layer Apricot Peel water yogurt jelly were investigated by single factor and orthogonalexperiment. The results showed that when the ratio of Apricot Peel water to milk was 1∶4，the addition amount ofhoney was 2g，the addition amount of gelatine tablets was 5g，and the addition amount of fermented yogurt powderwas 0.4%，the elasticity，chewability and hardness of Apricot Peel water Yogurt Jelly were good，the taste was thebest，and the sensory score was the highest（92.6 points）. The visual effect of color matching was tested under theoptimal process of Apricot Peel water Yogurt Jelly. The visual effect of color matching was the best when 5% orangepeel was added. The new yoghurt made in this study not only has nutrition but also displays the color combinationwhich makes people have strong desire to eat，which provides theoretical basis for the production of functional andartistic yoghurt，at the same time，it provides a certain reference for the further development of li-guang-xing driedfruits in Dunhuang，Gansu province.
Key words: apricot peel water；yogurt jelly；texture；sensory evaluation
中图分类号：TS252.42 文献标志码：A 文章编号：1007-7871（2024）05-0045-06
2024，Vol.27，No.5