响应面法结合模糊数学优化南瓜籽酸奶发酵工艺  

Optimization of Fermentation Process of Pumpkin Seed Yoghurt by Response Surface Methodology and Fuzzy Mathematics

作　　者：周婵 吴宏[2] 刘娅[1] 代文婷[2] ZHOU Chan;WU Hong;LIU Ya;DAI Wenting(School of Food,Shihezi University,Shihezi 832003,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆农垦科学院农产品加工研究所,新疆石河子832003

出　　处：《食品与生物技术学报》2021年第11期84-89,共6页Journal of Food Science and Biotechnology

基　　金：新疆生产建设兵团重点领域科技攻关计划项目(2019AB027)。

摘　　要：为了探究南瓜籽酸奶最优发酵工艺及参数,以南瓜籽和牛奶为主要原料,在单因素试验的基础上,应用响应面法结合模糊数学综合评价南瓜籽酸奶发酵工艺及参数。结果表明,南瓜籽酸奶发酵工艺最佳参数为:质量分数为17%的南瓜籽浆与牛奶的体积比为1∶1,蔗糖添加量为质量分数的9%,发酵剂为12种酸奶菌,菌种添加量为5 g/L,发酵时间为6 h,此条件下南瓜籽酸奶的感官评分为8.27,颜色微绿,质地丝滑,入口柔顺,有南瓜籽的香味,凝固性好。In order to explore the optimal fermentation process and parameters of pumpkin seed yoghurt,pumpkin seed and milk were used as the main raw materials.The comprehensive evaluation method was used to optimize the fermentation process and parameters of pumpkin seed yogurt based on the single factor test and response surface method combined with fuzzy mathematics.The results showed that the optimum fermentation parameters of pumpkin seed yoghurt were as follows:the addition of 50%pumpkin seed pulp by volume fraction with concentration of 17%,50%milk by volume fraction,9%sucrose was by mass fraction,12 kinds of lactic acid bacteria yoghurt bacteria as the starter,the addition of 5 g/L bacteria and the fermentation time of 6 h.Under this condition,the sensory score of pumpkin seed yoghurt was 8.27,with color of slightly green,delicate taste,the aftertaste retaining pumpkin seed flavor,and good solidification.

关 键 词：南瓜籽 酸奶 响应面法 模糊数学 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]