功能性魔芋酸乳制备工艺的优化  

Optimization of the study of functional yoghurt from konjak

作　　者：高新[1] 卢荣[1] 李文艳[1] 金炀炀[1] 刘奇英[1] 

机构地区：[1]西北大学化工学院,陕西西安710069

出　　处：《西北大学学报（自然科学网络版）》2009年第1期34-39,共6页

基　　金：陕西省教育厅基金项目（08JK440）

摘　　要：研究以魔芋精粉和鲜牛奶为原料制备功能性酸奶的工艺优化，采用磷酸法提纯魔芋精粉并以直投式发酵剂进行发酵。在单因素实验的基础上，通过Box-Benhnken响应面法得出功能性魔芋酸乳制备的最佳工艺条件为：糖添加量6．14％，发酵剂添加量6.71％，魔芋精粉添加量0．43％，发酵时间4h。直投式发酵剂具有类型多、活力强的优点，采用此发酵剂制备魔芋酸乳的过程简单，容易推广。To study the functional yoghurt from konjak and fresh milk. The phosphoric acid is used to purify the konjaku flour and direct vat inoculation is used for fermentation. On the basis of the single factor experiments, the best technical condition of study of yoghurt is obtained through response surface methodology（RSM）： the ratio of sugar is 6.41%,direct vat inoculation is 6.71%, konjaku flour is 0.43%, and fermentated time is 4h. Direct vat inoculation has advantages of many types and strong vitality. It is easy to prepare yoghurt and promote the quality of it.

关 键 词：酸奶 魔芋精粉 磷酸法提纯 直投式发酵剂 响应面分析法 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]