基于响应面法优化植物乳杆菌发酵酸奶制作工艺  

Optimization of Production Process of Lactobacillus Plantarum Fermented Yogurt by Response Surface Methodology

作　　者：曹蒙 周舟 靳羽慧 谢欢欢 李建芳 周枫 CAO Meng;ZHOU Zhou;JIN Yuhui;XIE Huanhuan;LI Jianfang;ZHOU Feng(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《信阳农林学院学报》2023年第3期117-122,共6页Journal of Xinyang Agriculture and Forestry University

基　　金：河南省科技攻关项目(182102110324)。

摘　　要：本试验以牛乳为主要原料,选用植物乳杆菌JYLP-002为发酵菌种,旨在研制出一种品质优良的凝固型酸奶。以植物乳杆菌JYLP-002接种量、蔗糖浓度、发酵温度和发酵时间为考察因素,通过单因素试验和响应面试验,确定植物乳杆菌JYLP-002凝固型酸奶最佳发酵工艺。结果表明:当接种量2.6%、蔗糖浓度5.9%、发酵温度32℃时,发酵得到的酸奶酸度为74.27°T、蛋白质含量为2.73%、持水力为84.63%、弹性为30.62 mm、胶粘性为0.1003 N、咀嚼性为3.09 mj,组织状态良好,口感细腻。In this experiment,milk was used as the main raw material,and Lactobacillus plantata JYLP-002 was selected as the fermentation strain,in order to develop a kind of solidified yoghurt with good quality.The inoculation amount,sucrose concentration,fermentation temperature and fermentation time of Lactobacillus plantarum JYLP-002 were used as the factors to determine the optimal fermentation process of solidified yoghurt by single factor test and response surface test.The results showed that when the inoculation amount was 2.6%,the concentration of sucrose was 5.9%,and the fermentation temperature was 32℃,the acidity,protein content,water retention,elasticity,adhesiveness and masticability of yoghurt were 74.27°T,2.73%,84.63%,30.62 mm,0.1003 N and 3.09 MJ,respectively.The yoghurt was in good state of tissue and delicate taste.

关 键 词：植物乳杆菌JYLP-002 响应面优化法 酸奶 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]