响应面法优化酸奶粉的发酵工艺  

Response Surface Methodology to Optimize the Fermentation Process of Yogurt Powder

作　　者：王丹 邵景海 李凯锋 王慧敏 WANG Dan;SHAO Jinghai;LI Kaifeng;WANG Huimin(Beidahuang Wondersun Dairy Co.,Ltd.,Harbin 150078)

机构地区：[1]北大荒完达山乳业股份有限公司,哈尔滨150078

出　　处：《食品工业》2022年第1期109-112,共4页The Food Industry

摘　　要：为优化原料型高酸度酸奶粉发酵工艺,确保发酵乳酸度满足喷雾干燥后酸奶粉的酸度要求,以发酵时间、发酵温度和菌种添加量为主要因素,以发酵乳酸度为响应值,采用响应面法设计优化发酵工艺参数。结果表明:酸奶粉发酵工艺最优参数为发酵时间7.5 h、发酵温度43℃、菌种添加量40 U/t;发酵乳酸度为125.8°T,与模型预测的理论目标值125.0°T比较接近,满足酸奶粉的酸度要求,说明所得工艺参数准确可靠,可用于实际生产操作。In order to optimize the fermentation process of raw material-based high-acidity yogurt powder to ensure that the fermentation lactic acid degree meets the acidity requirements of the spray-dried yogurt powder,the fermentation time,the fermentation temperature and the amount of bacteria added are the main factors,and the fermentation lactic acid degree is the response value,using response surface methodology to design and optimize fermentation process parameters.The results show that the optimal parameters for the fermentation process of yogurt powder are fermentation time 7.5 h,fermentation temperature 43 ℃,strain addition 40 U/t.Fermentation lactic acid degree is 125.8 °T,which is relatively close to the theoretical target value of 125.0 °T predicted by the model,which satisfies the acidity requirements of yogurt powder indicate that the obtained process parameters are accurate and reliable and can be used in actual production operations.

关 键 词：酸奶粉 发酵工艺 响应面法 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]