响应面法优化核桃蛋白肽酸奶发酵研究  

Optimization of walnut protein peptide yogurt fermentation by response surface methodology

作　　者：李荣华 刘进学[2] LI Rong-hua;LIU Jin-xue(Department of Social Sports,Shanxi Sports Vocational School,Taiyuan 030006,Shanxi,China;Physical Education College,Shanxi Normal University,Linfen 041000,Shanxi,China)

机构地区：[1]山西体育职业学院社会体育系,山西太原030006 [2]山西师范大学体育学院,山西临汾041000

出　　处：《粮食与油脂》2023年第6期101-104,共4页Cereals & Oils

摘　　要：以核桃蛋白肽为原料,以感官评分为指标,采用单因素和响应面试验优化核桃蛋白肽酸奶的制备工艺。结果表明:最佳制备工艺为以生乳质量为基准,核桃蛋白肽添加量1.4%、低聚异麦芽糖添加量6.5%、发酵时间6 h,在此条件下制得的核桃蛋白肽酸奶,营养均衡,口感好,风味佳,感官评分为95.7±0.26,酸度和乳酸菌菌落总数均符合国家标准。Using walnut protein peptide as raw material and sensory evaluation as indicators,the preparation process of walnut protein peptide yogurt was optimized using single factor and response surface methodology experiments.The results showed that the best preparation technology was based on the mass of raw milk,the addition of walnut protein peptide was 1.4%,the addition of oligosaccharide isomaltose was 6.5%,and the fermentation time was 6 h.Under this condition,the walnut protein peptide yogurt was balanced in nutrition,good in taste,good in flavor,and the sensory score was 95.7±0.26.The acidity and the total number of lactic acid bacteria colonies met the national standards.

关 键 词：核桃 蛋白肽 酸奶 发酵工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]