模糊数学耦合响应面法优化椰浆发酵乳的品质  

Optimization of Coconut Milk Fermented by Fuzzy Mathematics Coupled Response Surface Methodology

作　　者：孙泽荟 李杰[1] 钮小童 马晓 于晶阳 刘宇杰 SUN Zehui;LI Jie;NIU Xiaotong;MA Xiao;YU Jingyang;LIU Yujie(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018)

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《食品工业》2023年第4期30-35,共6页The Food Industry

摘　　要：以椰浆为主要原料制备植物型发酵乳,利用赤藓糖醇优化现有植物型发酵乳的品质,阐述发酵乳与赤藓糖醇的量效关系,依靠模糊数学理论耦合响应面法,根据单因素试验及正交试验设计结果确定添加赤藓糖醇的椰浆植物型发酵乳的最佳工艺配方。结果表明,发酵时间11.5 h、接种量0.5%、赤藓糖醇添加量0.6%时,感官品评90.26分。该配方发酵的椰浆发酵乳呈乳白色,光洁度高,凝固状态优良,质地均匀,酸甜适中,口感细腻,带有椰香味。To make plant-based fermented milk with coconut milk as the main material,optimize the quality of existing plantbased fermented milk with erythritol.The quantity effect relationships between fermented milk and erythritol were elaborated,and the fuzzy mathematics coupled response surface methodology was used in order to confirm the best technological formula of coconut milk plant-based fermented milk with erythritol added by single factor and orthogonal experimental design.The results showed that the highest sensory evaluation was 90.26 points when the fermentation time of 11.5 h,the inoculation amount of 0.5%,and the erythritol addition of 0.6%.The coconut fermented milk by this formula was milky white,high in finish,good in coagulation state,uniform in texture,moderate in acid and sweet,delicate in taste,and with coconut fragrance.

关 键 词：模糊数学法 响应面法 椰浆 赤藓糖醇 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]