Abstract: This paper describes the optimization of a seabuckthorn nutritional milk powder formula with respect to fresh milk,white sugar,seabuckthorn powder and seabuckthorn flavor amounts for the best sensory evaluation.Using orthogonal array design method,the optimal seabuckthorn nutritional milk powder was determined to consist of 600% fresh milk,20% white sugar,2% seabuckthorn powder and 0.025% seabuckthorn flavor.?

Key words: seabuckthorn;milk powder;sensory evaluation;

摘要： 介绍沙棘营养奶粉配方的优化,重点研究牛奶、白砂糖、沙棘粉和沙棘香精的添加量,通过正交试验和感官评定的方法确定沙棘营养奶粉的最佳产品配方。结果表明：最佳配方参数为牛奶添加量600%、白砂糖添加量20%、沙棘果粉2%、沙棘香精0.025%。

关键词: 沙棘; 奶粉; 感官评定