冻干酸奶块配方设计及优化  

Formula Design and Optimization of Freeze Dried Yoghurt Block

作　　者：苏德亮 罗丽 宋礼 崔广智 李亚萍 尹兰 SU Deliang;LUO Li;SONG Li;CUI Guangzhi;LI Yaping;YIN Lan(Gansu Hualing Biotechnology Research Center Co.,Ltd.,Lanzhou 730000;Gannan Research Institute of Yak Milk,Gannan 747000;Gansu Casein Engineering and Technology Research Center,Lanzhou 730000)

机构地区：[1]甘肃华羚生物技术研究中心有限公司,兰州730000 [2]甘南牦牛乳研究院,甘南747000 [3]甘肃省干酪素工程技术研究中心,兰州730000

出　　处：《食品工业》2021年第9期110-115,共6页The Food Industry

摘　　要：为得到冻干酸奶块的最佳配方,以酸奶块的综合感官分值为指标,以正交试验和Box-Behnken响应面试验设计分别探究主料脱脂乳粉、麦芽糊精、白砂糖,以及辅料酸奶粉、麦芽糖浆、果胶的添加量和浓度的最佳配比。结果表明,最佳配方为脱脂乳粉添加量30.0%、麦芽糊精添加量11.0%、白砂糖添加量24.0%、酸奶粉添加量17.42%、麦芽糖浆添加量16.75%、果胶添加量0.62%、溶液浓度为24.87%。该试验为酸奶块的综合开发利用提供参考。In order to get the best formula of freeze-dried yogurt block,the comprehensive sensory score index of yogurt block,orthogonal test and Box-Behnken response surface test design were used to explore the best ratio and concentration of main ingredients including skimmed milk powder,maltodextrin,white granulated sugar and accessories including yogurt powder,maltose syrup and pectin of yogurt powder,maltose syrup and pectin.The results showed that the best formula was the addition of skimmed milk powder 30.0%,the addition of maltodextrin 11.0%,the addition of white granulated sugar 24.0%,the addition amount of yogurt powder 17.42%,the addition amount of malt syrup 16.75%,the addition amount of pectin 0.62%,and the concentration of 24.87%.A reference for the comprehensive development and utilization of yogurt blocks was provided.

关 键 词：酸奶粉 Box-Behnken响应面试验设计 配方设计 配方优化 酸奶块 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]