响应面法优化魔芋酸奶工艺  

Optimization of Production Technology of Konjac Yogurt by Response Surface Methodology

作　　者：葛谦[1] 袁亚宏[1] 岳田利[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《食品研究与开发》2013年第7期76-81,共6页Food Research and Development

基　　金：农业部"948"项目(2011-G8-3);国家食品药品管理局食品安全重点项目(2006k02-G14-05);陕西省科技攻关资助项目(2009K01-20);西北农林科技大学基本科研业务青年项目(QN2009073)

摘　　要：以魔芋精粉、牛奶为主要原料,通过单因素试验及BOX-Behnken设计法对魔芋固体酸奶进行了初步研究。结果表明,嗜热链球菌和保加利亚乳杆菌比例为2∶1,接种量为3.5%(体积分数),魔芋精粉添加量为0.08%,蔗糖添加量为质量分数7.9%,43℃发酵4.5 h,其获得产品组织均匀、口感细腻、风味俱佳。With milk and konjac as main materials,the processing technology of konjac yogurt was studied by single factor and box-behnken experimental design.The results showed that excellent quality konjac yogurt could be produced under the conditions of 3.5 % fermentation agent （2 ： 1 mixture of streptococcus thermophilus and lactobacillus bulgaricus）,and konjac powder 0.08 %, sucrose 7.9 % and fermentation time 4.5 h under 43 ℃ so that the konjac yogurt was homogeneous and smooth with appropriate sweetness andsourness.

关 键 词：魔芋 酸奶 发酵工艺 优化 响应面分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]