基于响应面法优化冻干酸奶块工艺及品质评价  

Optimization of Freeze-Dried Yogurt Block Technology and Quality Evaluation Based on Response Surface Method

作　　者：孙瑞悦 张见 李彩铃 刘元法 SUN Ruiyue;ZHANG Jian;LI Cailing;LIU Yuanfa(Future Food(Bai Ma)Research Institute,Nanjing 210095;School of Food Science and Technology,Jiangnan University,Wuxi 214000)

机构地区：[1]白马未来食品研究院,南京210095 [2]江南大学食品学院,无锡214000

出　　处：《食品工业》2023年第7期108-113,共6页The Food Industry

基　　金：创新能力建设计划(研发机构)-重大科研设施预研筹建(BM2020023);江苏省“一区一中心”联动专项项目(202212004)。

摘　　要：以酸奶为主料,蓝莓和玉米渣为辅料,结合真空冷冻干燥技术,采用响应面法优化冻干酸奶块的最佳配方,实现蓝莓深加工利用和功能性产品开发。通过单因素试验考察蓝莓浆料、蛋白粉、绵白糖、玉米渣对产品感官评分的影响,在单因素试验基础上,利用Box-Behnken设计响应面进行配方优化,得到最佳配方:蓝莓浆料添加量30 g、蛋白粉添加量29 g、绵白糖添加量14 g、玉米渣添加量30 g。试验开发一款工艺简单、营养丰富、口感新颖、方便携带、货架期短的功能性冻干蓝莓叶黄素酸奶块,以填补市场缺乏护眼功能酸奶块产品的空白。With yogurt as main material and blueberry and corn residue as auxiliary materials,the optimal formula of freezedried yogurt block was optimized by response surface method combined with vacuum freeze-dried technology to realize deep processing and utilization of blueberry and development of functional products.The effects of blueberry pulp,protein powder,sugar and corn residue on sensory scores of products were investigated by single factor experiment.Based on the single factor experiment,the formula was optimized by using the Box-Behnken design response surface.The optimal formula was as follows:30 g blueberry pulp,29 g protein powder,14 g sugar and 30 g corn residue.A functional freeze-dried blueberry lutein yogurt block with simple technology,rich nutrition,novel taste,convenient portability and short shelf life is developed,in order to fill the gap of yogurt block products with eye protection function in the market.

关 键 词：真空冷冻干燥 酸奶块 响应面法 蓝莓 玉米渣 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]