响应面法优化红皮花生芽苗菜凝固型酸乳的发酵工艺  

Optimization of Fermentation Process of Set Yogurt of Red Peanut Sprouts by Using Response Surface Method

作　　者：关正萍 徐欣 关正 关正君[3] 廖同兵 GUAN Zhengping;XU Xin;GUAN Zheng;GUAN Zhengjun;LIAO Tongbing(College of Food Science,Shanxi Normal University,Taiyuan,Shanxi 030000,China;College of Life Science,Shanxi Normal University,Taiyuan,Shanxi 030000,China;Department of Life Sciences,Yuncheng University,Yuncheng,Shanxi 044000,China;Hangzhou Beiqian Science and Technology Co.,Ltd.,Hangzhou,Zhejiang 310000,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030000 [2]山西师范大学生命科学学院,山西太原030000 [3]运城学院生命科学系,山西运城044000 [4]杭州北千科技有限公司,浙江杭州310000

出　　处：《农产品加工》2023年第14期32-38,共7页Farm Products Processing

基　　金：产学研合作项目“红皮花生芽菜凝固型酸乳发酵工艺及抗氧化性研究”(050402050128)。

摘　　要：运用响应面法对红皮花生芽苗菜凝固型酸乳的发酵工艺进行研究。以红皮花生芽苗菜切碎煮沸断生后,与纯牛奶适合比例进行混合,发酵剂作用下进行发酵,同时优化红皮花生芽苗菜凝固型酸乳的发酵工艺。①通过对红皮花生芽苗菜的添加量、发酵所需时间、白砂糖添加量和发酵温度采用单因素设计试验。并以感官评分为依据,确定了上述4个因子的最优水平。②将感官评分作为响应值,采用响应面法优化红皮花生芽苗菜凝固型酸乳的发酵工艺,最终确定最优的发酵条件。红皮花生芽苗菜凝固型酸乳的最优发酵工艺为添加8%的红皮花生芽苗菜和9%的白砂糖,于温度43℃下发酵6.5 h,在此条件下制得的酸奶品质良好,能产出香气浓郁、口感绵密的红皮花生芽苗菜凝固型酸乳。其最优产品的各项理化指标均在国家标准允许的范围之内。所开发的红皮花生芽菜凝固型酸乳不仅有利于芽苗菜产业健康快速发展,同时为蔬菜型风味酸乳等功能性食品的深入研究和应用提供技术支撑。The fermentation technology of set yogurt of red peanut sprouts was studied by using response surface method.Red peanut sprouts were chopped,boiled and cut off,mixed in proportion with pure milk,fermented under the action of starter,and optimized the processing technology of set yogurt of red peanut sprouts.①The single factor design experiment was carried out on the addition amount of red peanut sprouts,fermentation time,sugar addition amount and fermentation temperature.Determining the optimal level of the above four factors based on sensory scores.②Taking sensory score as response value,the processing technology of set yogurt of red peanut sprouts was optimized by using response surface method.Finally,the optimum fermentation conditions were determined.Response surface results showed that yogurt with 8%peanut bud and 9%white granulated sugar was fermented at 43℃for 6.5 h.Under these conditions,yogurt with good quality could produce red-skinned peanut bud yogurt with rich aroma and dense taste.The set yogurt developed by this research not only promoted the healthy and rapid development of the sprout industry,but also provided technical support for the further research and application of functional foods such as vegetable flavored sour milk.

关 键 词：红皮花生芽苗菜 凝固型酸乳 响应面法 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]