| 刊名 | Agricultural Biotechnology |
| 作者 | Xiaoyan LAN*, Shiyu MOU, Zhuo CHEN, Chunfang PENG |
| 作者单位 | Yibin Vocational & Technical College, Yibin 644000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2026.04.014 |
| 年份 | 2026 |
| 刊期 | 4 |
| 页码 | 59-63 |
| 关键词 | Mango double skin milk; Single-factor experiment; Orthogonal experiment; Sensory evaluation |
| 摘要 | [Objectives] This study was conducted to explore the optimal formulation of mango double skin milk. [Methods] The amounts of milk, mango concentrate, egg white, and sugar were optimized through single-factor experiments and orthogonal experiments. The raw materials were pretreated, and then the optimal range of each ingredient was determined through single-factor experiments, followed by further determination of the optimal formulation through orthogonal experiments. [Results] The sensory evaluation results showed that the optimal formulation was milk 105 ml, mango concentrate 15 g, egg white 15 g, and sugar 15 g. [Conclusions] The product prepared with this formulation exhibits fine and smooth-tender texture, standard and uniform color, and is free of off-flavors. It delivers intense milk and mango aroma with a unique flavor, which is well-accepted by consumers. |
