复合型凝固酸奶配方的响应面法优化  

Optimization of the compound solidified yogurt recipe with response surface methodology

作　　者：王英[1] 张建强[1] 李浩[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：《中国乳品工业》2013年第11期19-22,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);黑龙江省教育厅课题(12513062)

摘　　要：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。研究了奶粉添加量、糖添加量、南瓜汁添加量以及苦瓜汁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配方条件:奶粉量11.49%,糖量4.60%,南瓜汁量9.20%,苦瓜汁量4.60%(均为质量分数)。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 com- posite prepared yogurt. Milk powder add, add the amount of sugar add the amount of pumpkin juice and bitter gourd juice, add the amount of the compound solidified yogurt sensory quality. The response surface methodology to optinfize the process parameters, finalized yogurt recipe： milk powder was11.49%, sugar was 4.60%, pumpkin juice was 9.20% and bitter melon juice was 4.60%. The production of yogurt del- icate texture and refreshing 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]