响应面法优化美国灵芝姬松茸复合酸奶加工工艺  

Optimization of Processing Technology of Ganoderma Lucidum and Agaricus Blazei Composite Yogurt by Response Surface Methodology

作　　者：王鑫 成学冰 魏玉凯 王佳燕 李硕 韩都柱 王鑫 王琳琳 WANG Xin;CHENG Xuebing;WEI Yukai;WANG Jiayan;LI Shuo;HAN Duzhu;WANG Xin;WANG Linlin(Institute of Technology,Agricultural University of Hebei,Huanghua 061100,Hebei,China)

机构地区：[1]河北农业大学理工学院,河北黄骅061100

出　　处：《粮食加工》2022年第2期40-48,共9页Grain Processing

基　　金：河北农业大学渤海校区师生协同项目,编号:2021-BHXT-03,2021-BHXT-09。

摘　　要：利用美国灵芝、姬松茸开发一种健康的新型酸奶产品,以感官评定、持水力、酸度为综合评定指标,通过单因素试验确定最佳菌比例(美国灵芝:姬松茸)、菌总添加量、发酵温度和发酵时间,并在此基础上利用响应面试验进行优化,结果显示美国灵芝姬松茸复合酸奶的最佳加工条件为:菌比例(美国灵芝:姬松茸)=1∶1、菌种总添加量为5%、发酵温度为43℃、发酵时间为7 h。在此条件下美国灵芝姬松茸复合酸奶的感官评分、持水力、酸度均相对较优。且随着灵芝、姬松茸菌丝的加入,对酸奶蛋白质含量有着显著提升。A healthy new yogurt product was developed by using Ganoderma lucidum and Agaricus blazei. Sensory evaluation, water holding capacity and acidity were used as comprehensive evaluation indexes. The optimal proportion of bacteria( Ganoderma lucidum : Agaricus blazei), total amount of bacteria, fermentation temperature and fermentation time were determined by single factor experiment. On this basis, the response surface experiment was used to optimize the processing conditions. The results showed that the optimal processing conditions of Ganoderma lucidum and Agaricus blazei compound yogurt were as follows : the proportion of bacteria( Ganoderma lucidum : Agaricus blazei) =1 : 1, total amount of bacteria 5%, fermentation temperature 43 °C and fermentation time 7 h. The sensory score, water holding capacity and acidity of Ganoderma lucidum and Agaricus blazei composite yogurt were relatively better, under these conditions. With the addition of Ganoderma lucidum and Agaricus blazei mycelium, the protein content of yogurt has been significantly improved.

关 键 词：酸奶 美国灵芝 姬松茸 单因素试验 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]