复合型凝固酸奶工艺条件的响应面法优化  

The Production Conditions of Solidified Yogurt Recipe with Response Rurface Methodology

作　　者：王英[1] 张建强[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《包装与食品机械》2013年第5期1-5,共5页Packaging and Food Machinery

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);科技部科技人员服务企业行动项目(2009GJB20010)

摘　　要：试验以高蛋白脱脂高钙奶粉为原料,南瓜汁和苦瓜汁为配料制备的复合凝固型酸奶。研究了奶粉、糖、南瓜汁以及苦瓜汁的不同添加量对复合凝固型酸奶感官品质的影响。利用响应面分析法优化工艺参数,最后确定出凝固型酸奶的最佳生产工艺条件为:发酵温度43℃,发酵时间6.5h,发酵剂添加量1%。此时生产出的凝固型酸奶质地细腻,酸味清爽。Test to the high-protein defatted high calcium milk powder as raw material, pumpkin juice and bitter gourd juice ingredients composite prepared yogurt. Milk powder add, add the amount of sugar add the a- mount of pumpkin juice and bitter gourd juice ; add the amount of the compound solidified yogurt sensory qual- ity. The response surface methodology to optimize the production conditions： fermentation temperature 43 ℃, fermentation time 6.5h, fermentation agent inoculums 1%. The production of yogurt delicate texture and re- freshing acidity.

关 键 词：南瓜汁 苦瓜汁 凝固型酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]