利用响应曲面法优化凝固型牦牛乳酸奶发酵工艺  

tudying on optimization of fermentation technology of condensation yak yogur by BOX-Behnken method

作　　者：冶成君[1] 

机构地区：[1]青海省畜牧兽医科学院,西宁810016

出　　处：《青海畜牧兽医杂志》2015年第2期10-12,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

摘　　要：以牦牛乳为主要原料,通过BOX-Behnken设计法对凝固型牦牛乳酸奶进行了初步研究。结果表明,应用YC-350菌种,接种量为0.01%,发酵温度为41℃,发酵时间6h,蔗糖添加量为7.00%,其获得的产品组织均匀、口感细腻、风味俱佳。With yak milk as raw material, the condensation yak yogurt was studyed by the BOX-Behnken method. The results showed that the product is homogeneous, fine taste, fine flavor under inoculation amount of 0.01% of YC-350 bacteria,fermentation temperature in41℃, fermentation time of 6h,adding sucrose volume of 7%.

关 键 词：牦牛乳 发酵工艺 优化 响应面分析 

分 类 号：S879.1[农业科学—畜牧兽医]