摘要
研究了以灵芝子实体水提液为主要原料,生产风味型酸乳的最佳配方与工艺条件。以感官评价为指标,在单因素试验基础上,采用中心组合试验设计法建立影响因素的二次回归模型。结果得出,灵芝水提液加量,白砂糖用量和发酵时间均对感官有显著性影响,灵芝酸乳发酵的最佳条件为:灵芝水提液3.3%,白砂糖9.5%,接种量4.0%(以鲜乳为100,m/m,下同),发酵温度43℃、发酵时间8.0 h,稳定剂明胶与果胶的添加量分别为0.25%、0.05%,所制得灵芝发酵酸乳营养丰富、口感较好,活乳酸菌数高达2.28×107cfu/mL。用模糊数学综合评价产品得出,89%的中年人和75%的青年消费者喜欢。
The optimum formula and technology conditions for the preparation of flavored yoghurt from the water extract of Ganoderma lucidum fruiting body as the major material was studied. Box-Behnken central composite design method was used to establish the quadratic regression model of influencing factors on the basis of single factor experiment by an indicator of sensory evaluation. The results showed that the Ganoderma lucidum water extract amount, the white sugar amount and the fermentation time had significant influence on sensory evaluation. The best combination of conditions; 3.3% of Ganoderma lucidum liquid, 9.5% of white sugar, 4.0% of fermenting agent, 43℃ of fermentation temperature, 8 h of fermentation time, compound stabilizer (0.25% gelatin, 0.05% pectin), and the Ganoderma lucidum yogurt with live lactobacillus reaching 2.28×10^7 cfu/mL was higher nutrition and better taste. Fuzzy comprehensive evaluation showed that 89% of middle-aged people and 75% of young consumers liked this product.
出处
《食品工业》
北大核心
2013年第3期15-19,共5页
The Food Industry
基金
西北农林科技大学教改项目(JY0902079)
关键词
灵芝子实体水提液
酸乳
响应面优化
模糊数学评价
Ganoderma lucidum fruiting body water extract
yoghurt
response surface optimization
fuzzy mathematical evaluation