部分析因设计筛选混合乳开菲尔发酵的主要影响因子研究  

Application of fractional factorial design for determining the main factors affecting fermentation of kefir from mixed milk

作　　者：刘兴玲 

机构地区：[1]维维食品饮料股份有限公司,徐州221111

出　　处：《食品科技》2011年第12期42-47,共6页Food Science and Technology

摘　　要：对以牛乳和豆乳为原料研制的混合乳开菲尔发酵的主要影响因子进行了筛选。选取牛乳与豆乳比例、酵母接种量、乳酸菌接种量、蔗糖添加量、发酵温度和时间6个因素,在单因素实验的基础上,采用26-2部分析因设计法,对影响开菲尔发酵的显著因素进行筛选。结果表明,在所选取的6个相关因素中,对发酵具有显著影响的因子是蔗糖添加量(p=0.0021)和发酵时间(p<0.0001)。The main factors affecting fermentation of kefir from milk and soymilk were studied.On the base of single factors experiments,the methodology of 26-2 fractional factorial design was applied to screen out the significant factors from the following six factors,namely,the ratio of milk and soymilk,inoculum of saccharomyces cerevisiae,inoculum of lactic acid bacteria,the addition of sucrose,fermentation temperature and time.It was found that the addition of sucrose（p=0.0021） and fermentation time（p0.0001） were the significant factors for fermentation.

关 键 词：部分析因设计 开菲尔 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]