响应面法优化火龙果皮蛇果皮复合酸奶的工艺  

The Optimizing the Technology of Pitaya Peel and Red Delicious Apple Peel Compound Yogurt by Response Surface Methodology

作　　者：洪豆 江宇峰 王顺余 贾磊 杨柳 吴淑清 HONG Dou;JIANG Yufeng;WANG Shunyu;JIA Lei;YANG Liu;WU Shuqing(Food Science and Engineering College of Changchun University,Changchun 130022;Zhejiang Liziyuan Food Limited Company,Jinhua 321031)

机构地区：[1]长春大学食品科学与工程学院,长春130022 [2]浙江李子园食品股份有限公司,金华321031

出　　处：《食品工业》2020年第8期46-50,共5页The Food Industry

基　　金：2019年企事业单位委托科技项目“功能型酸奶的研制与开发”(合同编号:2019220002000372)。

摘　　要：以火龙果皮、蛇果皮为原料,经原料处理、均质、杀菌、接种、发酵等工艺,通过单因素试验和响应面试验优化,确定火龙果皮蛇果皮复合酸奶的制备工艺。结果表明,最佳配方为火龙果皮浆添加量8%,蛇果皮浆添加量8%,白砂糖添加量8%,复合菌种添加量0.2%,复合稳定剂添加量0.09%,发酵时间7 h。在此最佳配方条件下,可制出组织状态良好、香气协调的火龙果皮蛇果皮复合酸奶。Using pitaya peel and red delicious apple peel as raw materials,the raw materials processing,homogenization,sterilization,inoculation,fermentation and other processes were optimized by single factor test and response surface test to determine the preparation process of pitaya red delicious apple skin peel compound yogurt.The results showed that the best formula was 8%of pitaya peel pulp,8%of red delicious apple peel pulp,8%of white sugar,0.2%of compound bacteria,0.09%of compound stabilizer,and 7 h of fermentation time.Under this optimal formula,a compound yoghurt with pitaya and red delicious apple peels with good organization and harmonious aroma could be prepared.

关 键 词：火龙果皮 蛇果皮 复合酸奶 响应面 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS209[轻工技术与工程—食品科学与工程]