响应面法优化黄芪保健酸奶工艺研究  

Study on the Optimization of Astragalus Healthy Yoghurt Technology by Response Surface Method

作　　者：王丹[1] WANG Dan(Xuzhou Vocational College Of Bioengineering,Xuzhou 221000,Jiangsu,China)

机构地区：[1]徐州生物工程职业技术学院

出　　处：《江苏调味副食品》2019年第4期26-30,共5页Jiangsu Condiment and Subsidiary Food

基　　金：徐州生物工程职业技术学院科研课题(2015KY05)

摘　　要：通过单因素实验法考察黄芪多糖添加量、蔗糖添加量、菌种接种量、发酵时间对感官测评得分的影响范围,再采用响应面法优化黄芪保健酸奶发酵工艺,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6 h,所得产品感官测评得分为88分。The effects of polysaccharide addition,sucrose addition,inoculum amount and fermentation time on sensory evaluation were investigated by single factor test.The optimization of fermentation technology of astragalus milkvetch health yoghurt was determined by response surface method.The optimal fermentation conditions of astragalus milkvetch health yoghurt were as follows:sucrose of 10%,Astragalus polysaccharide of 5% and fermentation time of 6 h.The sensory evaluation score of the product was 88.

关 键 词：黄芪保健酸奶 响应面 加工工艺 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]