响应面法优化冻干黄花梨酸奶溶豆的制备及其品质分析  

Optimizing the preparation and quality analysis of vacuum-freeze drying Huanghua pear yogurt melts by response surface methodology

作　　者：欧阳锐[1,2,3] 陈欢 吴煌琳 陈文韬 项雷文[1,2] 施源德 OU-YANG Rui;CHEN Huan;WU Huang-lin;CHEN Wen-tao;XIANG Lei-wen;SHI Yuan-de(Fuqing Branch of Fujian Normal University,Fuqing,Fujian 350300,China;Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food,Fuqing,Fujian 350300,China;Fujian Universities and Colleges Engineering Research Center of Modern Facility Agriculture of Fujian University,Fuqing,Fujian 350300,China)

机构地区：[1]福建师范大学福清分校,福建福清350300 [2]食品软塑包装技术福建省高校工程研究中心,福建福清350300 [3]现代设施农业福建省高等学校工程研究中心,福建福清350300

出　　处：《宁德师范学院学报（自然科学版）》2020年第4期390-396,共7页Journal of Ningde Normal University(Natural Science)

基　　金：福建省教育厅项目(JAT201375);食品软塑包装技术福建省高校工程研究中心(G1-KF1703);现代设施农业福建省高等学校工程研究中心(G2-KF1806);福州市科技计划项目(2019-G-50).

摘　　要：以酸奶、淡奶油和黄花梨为主要原料,在单因素实验基础上,通过响应面设计方法对黄花梨酸奶溶豆配方进行优化.结果表明:制备黄花梨酸奶溶豆的最优配方为黄花梨10.00 g,酸奶45.00 g,淡奶油13.00 g,脱脂奶粉2.00 g,此时黄花梨酸奶溶豆感官评分为91.67,复水比为3.51,显微镜下可观察到该溶豆的微孔均匀、结构疏松.Using yogurt,light cream and Huanghua pear as the main raw materials,based on the single-factor experiment,the Huanghuali yogurt melts formula has been optimized by the response surface design method.The results showed that the best formulation for the yogurt melts is Huanghua pear 10.00 g,yogurt 45.00 g,light cream 13.00 g and skim milk powder 2.00 g.Under the optimal formula,the sensory score and rehydration ratio of the huanghuali yogurt melts are 91.67 and 3.51,respectively.The porous structure of the yogurt melts is uniform and loose under an electron microscope.

关 键 词：酸奶溶豆 黄花梨 真空冷冻干燥 响应面设计 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]