响应面法优化超微绿茶粉凝固型酸奶的工艺研究  

Study on optimization of fermentation technology of ultrafine green tea powder set-style yogurt by response surface methodology

作　　者：李菁[1] 孙汉巨[2] 杨旭[3] 史亚丽 何述栋[2] 

机构地区：[1]合肥学院生物与环境工程系,合肥230009 [2]合肥工业大学食品科学与工程学院,合肥230009 [3]安徽新希望白帝乳业有限公司,合肥230009 [4]青岛新希望琴牌乳业有限公司,青岛266000

出　　处：《中国食品添加剂》2017年第1期161-168,共8页China Food Additives

摘　　要：对超微绿茶粉凝固型酸奶的工艺参数进行了研究。以酸奶的感官评分为指标,超微绿茶粉的添加量、发酵剂添加量、发酵温度和发酵时间为因素变量,通过单因素实验研究了各因素与感官评分的关系;基于响应面分析,对工艺参数进行了优化,并研究了各因素之间的交互作用。结果表明,绿茶粉的添加量与发酵温度、发酵剂添加量与发酵时间的交互作用显著,其中发酵温度和发酵剂添加量是对超微绿茶粉凝固型酸奶品质影响最突出的两个因素。当超微绿茶粉添加量为0.24%(w/w),发酵剂添加量为0.6U/L,发酵温度为44℃,发酵时间为8h时,酸奶的感官品质最好,口感最佳。In this study,the technological parameters of ultrafine green tea powder set- style yogurt were investigated.The effects of the amount of the ultrafine green tea powder,fermentation activator addition,fermentation temperature and fermentation time on the sensory evaluation of ultrafine green tea powder set- style yogurt were determined in the single factor experiments.Then the factors were selected in the further orthogonal experiments which designed by Designexpert software.The results showed that the addition of green tea powder had significant interaction with the fermentation temperature,and the interaction with the fermentation activator addition and fermentation time was also significant.The fermentation temperature and fermentation activator addition are two main factors that influenced the quality of the ultrafine green tea powder set- style yogurt.The optimum fermentation technology parameters were as following：the amount of superfine green tea powder 0.24%（w/w）,the fermentation activator addition 0.6U/L,the fermentation temperature 44℃,the fermentation time 8h.The sensory quality of yogurt under this condition was the best.

关 键 词：绿茶粉 凝固型酸奶 响应面 工艺优化 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS252.54[轻工技术与工程—食品科学与工程]