凝固型紫甘薯黑芝麻酸奶的配方优化  

Optimization of formula of solidified purple sweet potato andblack sesame yoghurt

作　　者：郑清[1] 袁呈冰[1] 

机构地区：[1]盐城工学院化学与生物学院,江苏盐城224051

出　　处：《食品工业科技》2012年第9期295-297,共3页Science and Technology of Food Industry

摘　　要：以紫甘薯和黑芝麻为主要原料,研制凝固型酸奶。在单因素实验的基础上,采用响应曲面法,对紫甘薯黑芝麻酸奶配方参数,即紫甘薯黑芝麻量、接种量、蔗糖用量进行了优化分析。其最佳配方为:黑芝麻粉紫甘薯肉丁用量为1∶4.56,接种量为4.12%,蔗糖用量为7.75%。所制产品为乳白色相间着淡紫色,酸甜适中,不含防腐剂,不添加色素,外观靓丽、味道独特的营养食品。Purple sweet potato and black sesame were used as raw materials to conduct solidified yoghurt.The formula of purple sweet potato and black sesame yoghurt were optimized by response surface methodology（RSM）based on single factor experiments through evaluating the effects of quantity of purple sweet potato and black sesame content,inoculum and the amount of sucrose.The optimum formula was the quantity of black sesame powder and purple sweet potato pieces 1：4.56,inoculum 4.12%,sucrose 7.75%.Overall product was white and white with lavender,sweet and sour moderate,no preservatives,no added color,and it was a nutrition foodstuff with beautiful appearance and unique taste.

关 键 词：紫甘薯 黑芝麻 酸奶 响应曲面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]