关键词: 羊乳; 小米面; 无花果; 中药提取物; 响应面分析

Abstract: A goat milk-based product with lactation-promoting effects and health benefits was formulated with goat milk, millet flour, gelatin, fig and medicinal plant extract. Optimization of the formulation was done using one-factor-at-a-time and orthogonal array design methods. The responses were sensory evaluation scores and hardness. The optimum formulation was found to consist of the addition of 31% millet flour, 1.01% gelatin, 13.17% fig, and 10% medicinal plant extract to fresh goat milk. The formulated product had a smooth surface, a delicate sweet flavor, a strong milk taste and an even color, and its sensory score and hardness were 96.30 and 366.53 g, respectively. The nutritional and health-promoting components of the raw materials were maximally retained in the product.

Key words: goat milk; millet flour; fig; medicinal plant extract; response surface optimization