摘要
以脱脂乳粉和甘薯膳食纤维为原料,对富含甘薯膳食纤维的酸奶发酵工艺进行了研究.以感官评价得分为指标,通过单因素及响应面法设计,优化甘薯膳食纤维酸奶的工艺参数.结果表明,影响甘薯膳食纤维酸奶品质的主次因素为:甘薯膳食纤维量>蔗糖量>发酵剂接种量;甘薯膳食纤维酸奶的最优工艺参数为:甘薯膳食纤维18g/L,蔗糖69g/L,发酵剂接种量3.2%(体积分数).在此条件下,酸奶的感官分值为88.92,与预测值89.95接近.该结果对于建立富含甘薯膳食纤维酸奶的工艺具有一定的指导意义.
Using skimmed milk powder and sweetpotato dietary fiber(DF)as main raw materials,the production process of a kind of yogurt rich in DF was studied.The process conditions were optimized according to sensory evaluating results,and the response surface method was used to design the experiments.The results showed that the effectiveness of factors on yogurt sensory was in this order:DF dose> sucrose dose>inoculum volume.The optimum process conditions of yogurt rich in sweetpotato DF were DF dose of 18 g/L,sucrose dose of 69 g/L,and inoculum volume of 3.2%(volume fraction).In this condition,the sensory evaluating score was 88.92 which was similar to the predicted score of 89.95.Results obtained here could be benefit for the establishment of production process of yogurt rich in sweetpotato DF.
出处
《江苏师范大学学报（自然科学版）》
CAS
2017年第4期27-30,共4页
Journal of Jiangsu Normal University：Natural Science Edition
基金
国家现代农业产业技术体系建设专项资金资助项目(CARS-10-B20)
苏北科技发展计划项目(BN2014078)
关键词
甘薯渣
膳食纤维
酸奶
感官品质
sweetpotato residue
dietary fiber
yogurt
sensory quality
