响应面法优化黄芪保健酸奶的工艺研究  

Study on optimization of astragalus healthy yoghurt technology by response surface method

作　　者：王丹[1] WANG Dan(Xuzhou vocational college of bioengineering,Xuzhou 221006,China)

机构地区：[1]徐州生物工程职业技术学院

出　　处：《食品工程》2019年第3期17-21,共5页Food Engineering

摘　　要：通过单因素试验考察了黄芪多糖添加量、蔗糖添加量、菌种接种量、发酵时间对感官评分的影响,再采用响应面法优化黄芪保健酸奶的发酵工艺,最终确定黄芪保健酸奶的最佳发酵条件为:蔗糖添加量10%,黄芪多糖添加量5%,发酵时间为6 h,此工艺条件下制得的黄芪酸奶的感官评分为88分。The effects of polysaccharide addition,sucrose addition,inoculum amount and fermentation time on sensory evaluation were investigated by single factor test.The fermentation technology of astragalus health yogurt was optimized by response surface method.The optimal fermentation conditions of astragalus healthy yoghurt were as follows:sucrose10%,Astragalus polysaccharide 5%,fermentation time 6 h,sensory evaluation score 88.

关 键 词：黄芪保健酸奶 响应面法 工艺研究 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]