响应面法优化黑木耳多糖酸奶工艺  

Optimization process of Auricularia auricula polysaccharide yoghurt by response surface method

作　　者：翟丽丽[1] 由大鹏 ZHAI Li-Li;YOU Da-Peng(Dairy Farming and Animal Husbandry Engineering Department,Baotou Light Industry Vocational Technical College,Baotou 014035,China;Institute of Animal Husbandry and Veterinary Sciences,Tongliao 028000,China)

机构地区：[1]包头轻工职业技术学院乳品农牧工程系,包头014035 [2]通辽市畜牧兽医科学研究所,通辽028000

出　　处：《食品安全质量检测学报》2022年第21期7111-7117,共7页Journal of Food Safety and Quality

基　　金：内蒙古自治区高等学校科学研究项目(NJZY20165)。

摘　　要：目的 优化黑木耳多糖酸奶的生产工艺。方法 采用超声波辅助酶法提取黑木耳多糖,以黑木耳多糖和生牛乳为原料,保加利亚乳杆菌、嗜热链球菌为发酵剂,进行黑木耳多糖酸奶最佳工艺的研究,以感官评价为指标,采用单因素实验探究黑木耳多糖添加量、接种量及发酵时间对黑木耳多糖酸奶的影响,进一步通过响应面实验对黑木耳多糖酸奶工艺进行优化,并对酸奶品质进行评价。结果 确定了黑木耳多糖酸奶的最佳工艺条件:黑木耳多糖添加量0.15%,接种量3%,发酵时间4 h。在最优工艺条件下生产出的黑木耳多糖酸奶的感官评分达(91.26±0.05)分,与预测值接近,最终产品感官指标、理化指标及微生物指标均符合国家标准要求。结论 本研究开发出了一种比普通酸奶具有更高营养价值和保健功效的新型酸奶产品。Objective To optimize the production technology of Auricularia auricula polysaccharide yoghurt.Methods The ultrasonic assisted enzymatic method was used to extract agaric polysaccharide.The agaric polysaccharide and raw milk were used as raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter to study the optimal technology of agaric polysaccharide yoghurt.With sensory evaluation as the index,the single factor experiment was used to explore the effects of agaric polysaccharide addition amount,inoculation amount and fermentation time on agaric polysaccharide yoghurt,the processing technology of Auricularia auricula polysaccharide yoghurt was further optimized by response surface methodology,and the quality of yoghurt was evaluated.Results The optimum technological conditions of Auricularia auricula polysaccharide yoghurt were determined:The addition of Auricularia auricula polysaccharide 0.15%,the inoculation amount 3%,and the fermentation time 4 h.The sensory score of Auricularia auricula polysaccharide yoghurt produced under the optimal technological conditions reached(91.26±0.05),which was close to the predicted value.The final sensory index,physical and chemical index and microbial index of the product all met the requirements of national standards.Conclusion This study develops a new type of yogurt product with higher nutritional value and health care efficacy than ordinary yogurt.

关 键 词：黑木耳 多糖 酸奶 工艺 感官品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]