玫瑰红枣酸奶块冻干工艺优化及品质分析

Optimization of Freeze-Drying Process and Quality Analysis of Rose-Jujube Yogurt Blocks

摘要: 为解决传统冻干酸奶块风味单一、质构稳定性不足的问题，以鲜牛乳为基料，引入玫瑰花瓣粉与红枣原浆为功能性辅料，开展玫瑰红枣冻干酸奶块的冻干工艺优化，经单因素实验结合响应面法优化参数，用质构仪测定指标。结果显示，最优工艺下产品感官评分88.5分，硬度623.8 gf、脆度591.2 gf，乳酸菌存活率33.8%，水分0.96%，符合食品安全标准，为功能性冻干乳制品生产提供技术参考。

Abstract: To address the issues of single flavor and insufficient texture stability of traditional freeze-dried yogurt blocks, this study used fresh cow milk as the base material, incorporated rose petal powder and jujube puree as functional additives, and conducted freeze-drying process optimization for rose-jujube freeze-dried yogurt blocks. Single-factor experiments combined with response surface methodology were used to optimize the parameters, and a texture analyzer was employed to determine indicators. Results showed that under the optimal process, the product had a sensory score of 88.5 points, hardness of 623.8 gf, crispness of 591.2 gf, lactic acid bacteria survival rate of 33.8%, and moisture content of 0.96%, meeting food safety standards. This study provides technical reference for the industrial production of functional freeze-dried dairy products.