响应面法优化藜麦发酵酸奶的工艺研究  

Optimization of the Process of Quinoa-Fermented Yogurt Based on Response Surface Methodology

作　　者：权帆 朱文秀 张晴 洪豆 王君能 吴淑清 QUAN Fan;ZHU Wen-xiu;ZHANG Qing;HONG Dou;WANG Jun-neng;WU Shu-qing(School of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,Zhejiang,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]浙江李子园食品股份有限公司,浙江金华321031

出　　处：《食品研究与开发》2022年第8期133-139,共7页Food Research and Development

基　　金：2021年企事业单位委托科技项目(2021220002000214)。

摘　　要：以藜麦、鲜牛奶为主要原料,以感官评分作为评价指标,采用单因素试验和响应面优化试验得到藜麦发酵酸奶的最佳制作工艺。结果表明,当藜麦添加量为12.5%,白砂糖添加量为7.5%,发酵时间为7 h,发酵温度为42℃,发酵菌接种量为0.2%时,制作的酸奶具有独特谷物风味且营养丰富,感官评分为90.7。With the main materials of quinoa and fresh milk and the evaluation indicator of sensory score,the production process of quinoa-fermented yogurt was optimized by single factor test and response surface methodology. The yielded optimal process was as follows:quinoa added at 12.5%,white sugar at 7.5%,fermentation for7 h at 42 ℃,and inoculum of fermentation bacteria at 0.2%. With such a process,the resultant yogurt had a unique grain flavor and rich nutrients,with sensory score of 90.7.

关 键 词：藜麦 酸奶 响应面 工艺 配方 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]