摘要
以黄参和鲜牛乳为原料,经乳酸菌发酵生产黄参酸奶。在单因素试验基础上,利用响应曲面分析法,对黄参酸奶生产工艺进行优化。建立相应回归模型:Y=89.13333-2.39688x12-1.62188x22-1.62188x32-1.99688x42-2.99375x1x3-1.06875x1x4-1.25625x3x4。黄参酸奶的最佳生产工艺参数为黄参浆添加量18%、糖添加量6%、发酵剂接种量4%、发酵时间3.5h。以上4个因素在影响黄参酸奶品质上的优先次序为黄参浆添加量>发酵时间>发酵剂接种量>糖添加量。所制得的黄参酸奶口感细腻、组织状态均匀、黄参香气淡雅、风味独特,且工艺流程简单、可行。
The process for production of Sphauericepus gracilis yogurt by fermenting fresh cow milk supplemented with Sphauericepus gracilis pulp was optimized by response surface methodology based on one-factor-at-a-time experiments.The overall sensory score of Sphauericepus gracilis yogurt was studied with respect to four process parameters including fermentation time（x1）,Sphauericepus gracilis pulp addition（x2）,sucrose addition（x3） and inoculum size（x4）.As a result,a regression model equation was fitted as follows： Y = 89.13333-2.39688x12-1.62188x22-1.62188x32-1.99688x42-2.99375x1x3-1.06875x1x4-1.25625x3x4.The optimum fermentation conditions for producing Sphauericepus gracilis yogurt with the highest sensory quality were fermentation time of 3.5 h,Sphauericepus gracilis pulp addition of 18%,sucrose addition of 6% and inoculum size of 4%.In terms of the importance in affecting the overall sensory score of Sphauericepus gracilis yogurt,the four factors ranked in the following order： Sphauericepus gracilis pulp addition,fermentation time,inoculum size and sucrose addition.The Sphauericepus gracilis yogurt obtained under the optimized fermentation conditions exhibited exquisite mouth feeling,homogeneous texture,unique flavor and elegant Sphauericepus gracilis aroma.The optimized process can provide a simple and feasible approach for production of Sphauericepus gracilis yogurt.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第12期39-44,共6页
Food Science
基金
甘肃省高校河西走廊特色资源利用省级重点实验室项目
关键词
响应曲面法
黄参酸奶
工艺
优化
response surface methodology
Sphauericepus gracilis yogurt
production process
optimization
