搅拌型芒果果粒水牛酸乳制作工艺及其优化途径的研究  

Study on production craftsmanship and optimization method of stirred buffalo yogurt with mango grain

作　　者：陈文硕[1] 李全阳[1] 闭秋华[1] 白文娟[1] 王娇[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2012年第12期289-293,298,共6页Science and Technology of Food Industry

基　　金：广西大学人才资助项目(XZL090325);国家自然科学基金项目(31071576)

摘　　要：以具有广西特色的芒果和水牛奶为原料,先进行单因素实验,再利用Box-Behnken中心组合设计,将组合赋权评价方法和响应面分析法结合运用,优化搅拌型芒果果粒水牛酸乳制作工艺。结果表明:搅拌型酸乳的色泽、风味、质构的组合权重分别为0.311,0.373,0.336。其最优制作工艺条件是:砂糖质量分数为8%,果粒添加量10%,复配稳定剂添加量0.09%。依照优化工艺进行验证,采用组合赋权法评价样品,制品质量总分为1.21,误差较小,可见所建立的数学模型能较准确地反映搅拌型芒果果粒酸乳的工艺条件。With Guangxi special local product of mangoes and bufflo milk as a raw material,this experiment firstly went to the one-factor-at-a-time-technique method,then using a three-level Box-Behnken center factrial design,a combination of weighting method and response surfacean analysis to optimize stirred buffalo yogurt with mangoes manufacturing technology.The results showed that the quality share of the yogurt colour,flavor and texture was 0.311,0.373,0.336 respectively.The optimal bufflo yogurt production condition was that the sugar concentration was 8%,the adding amount of mangoes grain was 10%,complexes stabilizer adding amount was 0.09%.According to the optimization of process verification experiment,the total score of samples was 1.21 by using the yoghurt samples’subjective evaluation and objective indicators by combination weighting method,the small error,so the new constructing mathematical model could simulate the technology conditions of stirred buffalo yogurt with mango grains quite accurately.

关 键 词：搅拌型芒果水牛酸乳 响应面分析法 组合赋权法 优化工艺 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]