芡实发酵奶发酵工艺优化研究  

Study on optimization of fermentation parameters for fermented milk of Euryale Ferox Salisb

作　　者：张然[1] 郑丽雪[1] 陈国正[1] 王立梅[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品工业科技》2013年第8期214-218,共5页Science and Technology of Food Industry

基　　金：苏州市科学技术局科技项目(SN201035;SYND201001)

摘　　要：基于保加利亚乳杆菌和乳酸链球菌制作芡实发酵奶工艺,在单因素实验基础上选取接种量、发酵时间、发酵温度、柠檬酸添加量为自变量,利用响应面分析法研究各自变量及交互作用对芡实发酵奶中乳酸菌浓度的影响,模拟得到二次多项式回归方程的预测模型。实验结果表明,接种量为3.3%,发酵时间为7.4h,发酵温度为40.5℃,柠檬酸添加量为0.16%时乳酸菌浓度最高,在此条件下乳酸菌浓度平均值为1.923×109cfu/mL,与理论预测值1.920×109cfu/mL相比相对误差为1.56%,说明通过响应面优化得出的回归方程有一定的实践指导意义。Basing on processing technic of fermented milk of Euryale ferox Salisb,four parameters including inoculation concentration,fermentation time,fermentation temperature and addition of citric acid selected by single factor investigations were used to achieve the maximum of lactic acid bacteria concentration by response surface methodology. The interaction of the respective variables and their influence on lactic acid bacteria concentration were studied by response surface analysis methodology,the simulated quadratic polynomial regression equation of prediction model was set up. The optimum fermentation parameters were determined as follows：inoculation concentration 3.3% ,fermentation time 7.4h,fermentation temperature 40.5℃, addition of citric acid 0.16% ,the average lactic acid bacteria concentration was 1.923×10^9cfu/mL,compared to the theoretical value （1.920×10^9cfu/mL） ,the relative error was 1.56%. The regression equation will have certain guiding significance.

关 键 词：响应面分析 芡实 发酵奶 乳酸菌浓度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]