响应面法优化黑芝麻枸杞功能性酸奶的工艺研究  

Optimization of Processing Technology of Black Sesame and Lycium barbarum Functional Yogurt by Response Surface Methodology

作　　者：周美东 吴淑清 ZHOU Meidong;WU Shuqing(School of Food Science and Engineering,Changchun University,Changchun 130022,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,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：《现代食品》2023年第4期48-52,共5页Modern Food

摘　　要：本研究以黑芝麻、枸杞、鲜牛奶为主要原料,感官评分为评价指标,分别采用单因素及响应面优化试验得出黑芝麻枸杞酸奶的最佳制作工艺。结果显示,当黑芝麻:枸杞(1:1)复合粉添加量为10.76%,白砂糖添加量为2.36%,发酵时间为7.27 h,发酵菌粉接种量为0.21%,此时感官评分为86.9分。此时制作的成品酸奶具有浓郁的黑芝麻及枸杞清香,口感良好。This research used black sesame, lycium barbarum and fresh milk as the main raw materials, and sensory score as the evaluation index, the optimum production technology of black sesame and lycium barbarum yogurt was obtained by single factor and response surface optimization experiments respectively. The results showed that the sensory score was 86.9 when the addition of black sesame and lycium barbarum(1:1) was 10.76%, the addition of white sugar was 2.36%, the fermentation time was 7.27 h, and the inoculation amount of fermented bacteria powder was 0.21%. At this time, the finished yogurt has a strong fragrance of black sesame and medlar, and has a good taste.

关 键 词：功能性 酸奶 响应面 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]