摘要
通过单因素试验考察了黄芪多糖添加量、蔗糖添加量、菌种接种量、发酵时间对感官评分的影响,再采用响应面法优化黄芪保健酸奶的发酵工艺,最终确定黄芪保健酸奶的最佳发酵条件为:蔗糖添加量10%,黄芪多糖添加量5%,发酵时间为6 h,此工艺条件下制得的黄芪酸奶的感官评分为88分。
The effects of polysaccharide addition,sucrose addition,inoculum amount and fermentation time on sensory evaluation were investigated by single factor test.The fermentation technology of astragalus health yogurt was optimized by response surface method.The optimal fermentation conditions of astragalus healthy yoghurt were as follows:sucrose10%,Astragalus polysaccharide 5%,fermentation time 6 h,sensory evaluation score 88.
作者
王丹
WANG Dan(Xuzhou vocational college of bioengineering,Xuzhou 221006,China)
出处
《食品工程》
2019年第3期17-21,共5页
Food Engineering
关键词
黄芪保健酸奶
响应面法
工艺研究
astragalus healthy yoghurt
response surface analysis
technology research
