响应面法优化凝固型褐色酸奶的制备工艺  

Optimization of Brown Yogurt By Design-response Surface Methodology

作　　者：杨敏 赵存朝 史崇颖[1] 侯宇韵 李凌飞[1] 田洋[1,2] YANG Min;ZHAO Cun-chao;SHI Chong-ying;HOU Yu-yun;LI Ling-fei;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming Yunnan 650100,China;National R&D Center for Moringa Processing Technology,Kunming Yunnan 650100,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]国家辣木加工技术研发专业中心,云南昆明650201

出　　处：《食品与发酵科技》2019年第5期21-28,共8页Food and Fermentation Science & Technology

基　　金：热作技术试验示范与服务支持(18190001);国家木薯产业技术体系(CARS-11-YNSJ);云南省中青年学术和技术带头人后备人才(2018HB040);大理州核桃产业关键技术研究及产品开发(KX14201705)

摘　　要：市场上褐色酸奶色度不均、乳清析出等问题严重。本研究以生鲜牛乳为原料,在单因素试验基础上,利用响应面法优化褐色酸奶加工工艺,并测定其理化微生物指标。结果表明:生鲜牛乳经验收检测后,添加2%的葡萄糖混匀,100℃美拉德反应90min,冷却至50-60℃,添加辅料(乳清蛋白粉1.7%、淡奶油0.7%、白砂糖8.0%),混匀,20-25MPa均质,85℃灭菌30min,冷却至45℃以下,接种科汉森发酵剂ABY-8,40℃发酵10h,2-3℃冷藏后熟12h。得到的褐色酸奶口感细腻,风味独特,感官评分较高,理化卫生标准符合相关国家标准。There are serious problems such as uneven color of brown yogurt and precipitation of whey on the market. In this study, fresh milk was used as raw material. On the basis of single factor experiment, the response surface method was used to optimize the processing technology of brown yoghurt,and its physical and chemical microbial indicators were determined. The results showed that after the raw milk was collected, 2% glucose was added and mixed,100 ℃ Maillard reaction for 90 min,cooled to 50-60 ℃,and added auxiliary materials (whey protein powder 1.7%, whipped cream 0.7%, white) Granulated sugar 8.0%), mixed, homogenized at 20-25 MPa, sterilized at 85 ℃ for 30 min, cooled to below 45 ℃, inoculated with Kehansen starter ABY-8, fermented at 40 ℃ for 10h, chilled at 2-3 ℃ for 12 h. The obtained brown yoghurt has a delicate taste,unique flavor,high sensory score,and the physical and chemical hygiene standards conform to relevant national standards.

关 键 词：褐色酸奶 响应面法 美拉德反应 凝固型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]