摘要
在单因素试验的基础上结合响应面分析法,对影响益生菌乳清发酵饮料感官品质和pH值的蛋白糖质量分数、益生菌质量分数和后发酵时间的因素进行了研究,通过SAS软件分析建立了回归模型并进行了方差分析,最后优化得到最佳的工艺参数为:蛋白糖质量分数0.175%,益生菌质量分数3.852%,后发酵时间3.275 h,在此条件下得到的益生菌乳清发酵饮料的实际感官评分为97.68,pH值为4.96,二者与理论预测值差异均不显著。
In this paper,the concentration of proteoglycan ,contents of probiotics and late fermented time,which affect the whey beverage sensory quality and pH were determined by one-factor and response surface method,the effects of various factors were estimated through variance analysis and response surface analysis.The results showed that optimum concentration of proteoglycan , contents of probiotics and late fermented time were 0.175%,3.852%,3.275 h,respectively.Under these conditions,the real sensory evaluation and pH of whey beverage fermented by probiotics were 97.68 and 4.96,the two both had no significance with the predictive levels.
出处
《中国乳品工业》
CAS
北大核心
2011年第9期53-56,共4页
China Dairy Industry
基金
山西农业大学科技创新基金(NO.2008001)
关键词
乳清饮料
益生菌
后发酵
数学模型
响应面法
whey beverage
probiotics
late fermentation
mathematical model
response surface methodology
