响应面法优化凝固型羊奶酸奶生产工艺  

Optimized the Production Process of Solidified Goat’s Milk Yogurt

作　　者：白丽娟 张英龙 刘青云 魏丽婧 杭琳悦 徐莉婷 BAI Lijuan;ZHANG Yinglong;LIU Qingyun;WEI Lijing;HANG Linyue;XU Liting(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121001,China;College of Food,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121001 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2020年第1期56-60,共5页China Dairy Industry

基　　金：辽宁省大学生创新创业训练计划项目(201710160000139);辽宁省自然科学基金博士启动项目(20180540002)

摘　　要：鲜羊奶含有丰富的蛋白质、乳糖、多种酶类、矿物质和维生素,是一种营养丰富,风味别致,保健功能独特的高级营养健康食品。本研究利用3种不同的发酵剂在不同的发酵条件下进行发酵,采用响应面法优化工艺条件,通过对发酵后的酸奶进行感官评定,确定最佳发酵条件和生产工艺,并对最佳工艺条件生产的羊奶酸奶进行了质构分析。实验结果表明:采用Y-2作为发酵剂,接种量为4%,加入6%的蔗糖,在43℃发酵4 h所得到的酸奶坚实度为51.329,稠度为310.532,感官评分高达98分,口感优良,风味正宗。本试验可以为提高羊奶酸奶生产质量提供生产依据。As a high-nutrition health food, fresh goat’s milk with rich proteins, lactose, a variety of enzymes, minerals and vitamins. It is unique flavor and unique health care functions. Three fermentation agents were used as starter to study the optimal fermentation conditions and analyzed the texture of goat’s milk yogurt. The fermentation of the yoghurt for sensory evaluation was optimized by using response surface method to determine the best fermentation conditions and get the best production process. The results showed that the optimum fermentation condition were Y-2 as starter cultures and added 4%, 6% sugar added and placed in the 43 ℃ for 4 hours. Goat’s milk yogurt had better taste and flavor and the strength was 51.329, the consistency was 310.532 and the sensory score was 98. It can provide theoretical base for improving the production quality of goat’s milk yogurt.

关 键 词：羊奶酸奶 发酵剂 风味 质构分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]