响应面法优化蜂蜜酸奶的发酵工艺  

Optimization of the Honey Yogurt Fermentation Processing by Response Surface Methodology

作　　者：付中民[1] 张芳芳[1] 缪晓青[1] 

机构地区：[1]福建农林大学,蜂产品加工与应用教育部工程研究中心,福建福州350002

出　　处：《云南农业大学学报（自然科学版）》2012年第6期918-924,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：现代农业产业技术体系建设专项资金资助(CARS-45-KXJ19。)

摘　　要：在单因素实验的基础上,采用响应面分析实验方法,优化蜂蜜与鲜奶比例、发酵温度、接菌量等影响蜂蜜酸奶发酵效果的工艺参数。经Design-Expert.V8.0.6软件对试验结果进行分析,确定蜂蜜酸奶生产的最优工艺参数为:m(蜂蜜/g)∶V(鲜奶/mL)=8.13∶71.87,接种量2.30%,发酵温度42.30℃。在此条件下,还原糖转化率为9.47%,与理论值9.58%的相对误差约为1.15%。该蜂蜜酸奶发酵的最佳工艺参数在生产上具有一定的指导意义。The processing parameters including the proportion of honey and milk （W/V）, fermenta- tion temperature and inoculation amounts, which affect the honey yogurt fermentation, were optimized by the Response Surface Methodology based on the single factor experiments, and analyzed by the soft- ware Desigu-Expert （VS. 0. 6） . The results showed that the optimized processing parameters as fol- lows： m （honey/g） ： V （milk/mL） = 8.13： 71.87, inoculation amount 2.3% and fermentation temperature 42. 30℃. On this condition, the average conversion rate of reducing sugar was 9.47% , and the comparative error to theoretical value of 9.58% was 1.15%. The processing parameters opti- mized by response surface experiment in this study can directly apply to the manufacture of honey yo- gurt.

关 键 词：蜂蜜 酸奶 发酵工艺 响应面分析法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]