响应面法优化常温植物基核桃酸奶的发酵工艺  

Optimization of fermentation process of plant-based walnut yogurt at room temperature by response surface methodology

作　　者：刘俐彤 王超 陶亮[1,3,4] 盛军 赵存朝[2] 田洋 LIU Litong;WANG Chao;TAO Liang;SHENG Jun;ZHAO Cunchao;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homogeneous Resources,Kunming 650201,China;Yunnan Provincial Food Engineering Research Center for Medicine and Food Homologous Functional Food,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南省高原特色农业产业研究院,云南昆明650201 [3]食药同源资源开发与利用教育部工程研究中心,云南昆明650201 [4]云南省药食同源功能食品工程研究中心,云南昆明650201

出　　处：《中国酿造》2022年第8期184-189,共6页China Brewing

基　　金：云南省基金项目面上项目(202101AT070215);云南绿色食品国际合作研究中心项目(2019ZG00905;2019ZG00907-03);云南省科技重大专项(202002AA100005);学生科技创新创业行动基金项目(2021ZKY273)。

摘　　要：以核桃仁为原料制备常温植物基核桃酸奶,通过单因素试验和响应面法优化其发酵工艺。结果表明,常温植物基核桃酸奶最佳发酵工艺为混合发酵剂添加量0.6%,核桃仁与水料液比1∶3(kg∶L),稳定剂HBT-A3168添加量6%,发酵时间7 h,发酵温度42℃。在此优化工艺条件下,常温植物基核桃酸奶风味浓郁,色泽均一,口感细腻,感官评分为(90.00±0.32)分,相关理化卫生指标均符合标准要求,是一款极具风味的特色核桃酸奶新产品。The fermentation process of plant-based walnut yogurt was optimized by single factor test and response surface method.The results showed that the optimal fermentation process of the yogurt at room temperature were as follows:starter addition 0.6%,walnut slurry to liquid ratio 1∶3(kg∶L),stabilizer HBT-A3168 addition 6%,fermentation time 7 h,temperature 42℃.Under the optimal conditions,the plant-based walnut yogurt with room temperature had strong flavor,uniform color and delicate taste,the sensory score was(90.00±0.32)points,and the relevant physical and chemical health indicators were in line with the standard requirements,which was a new yogurt product with special flavor of walnut.

关 键 词：核桃仁 植物基 酸奶 响应面优化 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]