序号 | 发酵时间 (A)/h | 发酵菌种 添加量(B)/% | 甜菊糖苷 替代比例(C)/% | 感官 得分(Y)/分 |
1 | 6 | 0.038 | 40 | 82.55 |
2 | 6 | 0.038 | 20 | 83.55 |
3 | 6 | 0.036 | 30 | 89.11 |
4 | 5 | 0.036 | 20 | 81.38 |
5 | 6 | 0.036 | 30 | 88.00 |
6 | 7 | 0.034 | 30 | 82.25 |
7 | 5 | 0.038 | 30 | 81.25 |
8 | 6 | 0.036 | 30 | 87.88 |
9 | 6 | 0.034 | 20 | 87.22 |
10 | 6 | 0.034 | 40 | 84.55 |
11 | 6 | 0.036 | 30 | 88.22 |
12 | 7 | 0.036 | 20 | 83.50 |
13 | 7 | 0.036 | 40 | 81.88 |
14 | 5 | 0.034 | 30 | 82.88 |
15 | 5 | 0.036 | 40 | 83.00 |
16 | 7 | 0.038 | 30 | 83.25 |
17 | 6 | 0.036 | 30 | 88.88 |