The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
以鲜牛乳、苹果汁为主要原料,以混合乳酸菌为发酵剂,采用单因素和正交试验,以产品风味和沉淀率为指标,对果汁酸奶的果汁添加量及稳定性进行研究。
Methods: the extraction technique was evaluated by single factor experiment and orthogonal design, with the extraction rate of the asiaticoside as indicator.
方法:以积雪草苷提取率为评价指标,采用单因素实验与正交实验设计优选出积雪草中积雪草总苷的提取条件。
The optimal extraction parameters and the extraction rate were studied by single factor and orthogonal experiments.
采用单因素和正交实验确定了最佳提取条件。
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