响应面法优化山药枸杞酸奶发酵工艺  

Optimization of Fermentation Process of Yam Wolfberry Yogurt by Response Surface Methodology

作　　者：杨电增[1] 张冠群[1] 李宗泽[1] 钱志伟[1] 邹兰兰[1] YANG Dianzeng, ZHANG Guanqun, LI Zongze, QIAN Zhiwei, ZOU Lanlan(College of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou, Henan 45145)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《北方园艺》2018年第6期111-118,共8页Northern Horticulture

基　　金：2017年度河南省高等学校重点科研资助项目(18B550007);2015年度河南省高等学校优秀教学团队建设资助项目(教高[2015]929号-26)

摘　　要：以山药浆、枸杞粉和牛乳为原料,以感官评价为指标,在单因素试验的基础上,利用响应曲面方法,优化了山药浆、枸杞粉、蔗糖、菌种添加量,建立了山药枸杞酸奶发酵的最佳工艺参数。结果表明:建立响应面回归模型为Y=90.00-1.25X_1-0.58X_2+1.25X_3+0.75 X_4+2.50 X_1X_2+0.75 X_1X_3-1.50 X_1X_4-2.00 X_2X_3-2.25 X_2X_4-1.00 X_3X_4-5.54 X_1~2-2.04 X_2~2-2.79 X_3~2-0.29 X_4~2;最终得出山药枸杞酸奶最佳生产工艺参数为山药浆添加量7.64%,枸杞粉添加量0.40%、蔗糖添加量8.56%、发酵剂接种量0.21%,以此条件制作山药枸杞酸奶,感官评分为95.94分,与预测值96.37分较一致。The fermentation technology of yam Chinese wolfberry yogurt was studied with yam,Lycium barbarumand milk as raw materials.On the basis of single factor test and response curve analysis,the sensory parameters were applied to optimize the yam pulp,Lycium barbarum powder,sucrose,and the amount of strain to affect the fermentation parameters of yam and Lycium barbarum yogurt.The results showed that a response surface regression model was,Y=90.00-1.25 X_1-0.58 X_2＋1.25 X_3＋0.75 X_4＋2.50 X_1 X_2 ＋0.75 X_1 X_3-1.50 X_1 X_4-2.00 X_2 X_3-2.25 X_2 X_4-1.00 X_3 X_4-5.54 X_1~2-2.04 X_2~2-2.79 X_3~2-0.29 X_4~2.Concluded that yam and wolfberry best production process parameters for yogurt was yam paste dosage 7.64%,wolfberry flour 0.40%,sucrose 8.56%,inoculation amount0.21%.On this basis,the actual production of Chinese wolfberry yogurt was made.The sensory score was 95.94,which was more unfiorm as that of the predicted value of 96.37.

关 键 词：山药浆 枸杞粉 响应面 感官 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]