响应面法优化白果发酵乳的工艺研究  

Study on the Processing Technology of the Gingko Fermented Milk through the Response Surface Methodology

作　　者：徐海祥[1] 姚芳[1] 黄灵[2] 周春红 陆施萌 刘雅君 XU Hai-xiang;YAO Fang;HUANG Ling;ZHOU Chun-hong;LU Shi-meng;LIU Ya-jun(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China;Taizhou Center for Disease Control and Prevention,Taizhou 225300,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300 [2]泰州市疾病预防控制中心,江苏泰州225300

出　　处：《保鲜与加工》2020年第3期127-136,共10页Storage and Process

基　　金：江苏农牧科技职业学院校级项目(NSF201806-02)。

摘　　要：以新鲜白果及全脂乳粉为主要原料,探讨了白果发酵乳的加工工艺。以白果浆酶解液透光率为评价指标,在单因素试验的基础上,通过正交试验得出最佳酶解工艺为:酶解温度60℃,酶解时间110 min,中性α-淀粉酶添加量0.014%。以白果发酵乳产品的感官品质及黄酮含量为评价依据,在单因素试验的基础上,经响应面法优化得到最佳发酵工艺为:16%白果汁酶解液(料水质量比1∶3)、11%全脂乳粉、6%白砂糖、0.4%复合稳定剂(m羟丙基二淀粉磷酸酯∶m黄原胶∶m瓜尔豆胶=3∶1∶1)、0.1%乳酸菌冻干菌粉、发酵温度42℃以及发酵时间4.5 h。经此工艺制成的白果发酵乳产品感官评分为39分(满分40分),组织均匀细腻,口感丝滑适口,营养丰富,具有银杏的风味,银杏黄酮含量为47.14 mg/100 g,银杏酸残留量1.56 mg/kg,符合国家药典(2015版)规定。In this study,fresh ginkgo and whole milk powder were used as the main raw materials to explore the processing method of the ginkgo fermented milk.The light transmittance of the enzymatic hydrolysate of the gingko pulp was determined.The optimal enzymatic hydrolysis process was obtained by the orthogonal experiment based on the single factor tests:enzymatic hydrolyzed at 60℃for 110 min with addition of 0.014%neutralα-amylase.Based on the sensory quality and flavonoid content of the product,the optimal fermentation process was obtained by response surface optimization based on the single factor experiments:the mixture containing 16%of enzymatic hydrolysate of gingko(material ratio 1∶3),11%of whole milk powder,6%of white sugar,0.4%of complex stabilizer(hydroxypropyl distarch phosphate∶xanthan gum∶guar gum=3∶1∶1),and 0.1%of freeze-dried powder of lactobacillus was fermented at 42℃for 4.5 hours.The sensory score of the product made by this process was 39 points(full score was 40 points).The content of ginkgo flavone was 47.14 mg/100 g,and the residual amount of ginkgolic acid was 1.56 mg/kg in the obtained product with silky taste,rich nutrition and ginkgo flavor,which meet the regulation in National Pharmacopoeia that edited in 2015.

关 键 词：白果 发酵乳 响应面法 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]