模糊数学结合响应面法优化酸浆多糖酸奶工艺  

Fuzzy mathematics combined with response surface method to optimize the process of polysaccharide from physalis alkekengi L yogurt

作　　者：张筠[1] 许能 于文杰 吕歌 宋月 杨杰 ZHANG Yun;XU Neng;YU Wenjie;LYU Ge;SONG Yue;YANG Jie(School of Food Engineering,East University of Heilongjiang,Harbin 150066,China;Shandong Town Board Food Ingredients Co.Ltd.,Jining 272071,China)

机构地区：[1]黑龙江东方学院食品工程学院,哈尔滨150066 [2]山东天博食品配料有限公司,山东济宁272071

出　　处：《中国乳品工业》2024年第5期59-64,共6页China Dairy Industry

基　　金：黑龙江省自然科学基金项目(LH2020C077)。

摘　　要：以酸浆多糖、纯牛奶为主要原料,加入发酵菌粉进行发酵,研制一款具有独特酸浆香气且营养丰富的酸奶。以感官评分为指标,在单因素试验基础上采用模糊数学评价法与响应面法相结合的方法,优选出酸奶生产工艺。结果表明,当酸浆多糖添加量为2.2%,木糖醇添加量为4.9%,菌粉添加量为0.15%,发酵时间为8 h时,参照此条件制作的酸浆多糖酸奶组织均匀,润滑细腻且香气浓郁,感官评分为87.17分,与预测值相近。A yogurt with unique yogurt aroma and rich nutrition was developed by adding fermenting bacterium powder with polysaccharide from Physalis alkekengi L and pure milk as the main raw materials.The yogurt production process was preferably selected by combining fuzzy mathematical evaluation method and response surface method based on single-factor test with sensory score as the index.The results showed that the yogurt with 2.2%of polysaccharide,4.9%of xylitol,0.15%of bacterium powder and 8 h of fermentation time was homogeneous,smooth and delicate with rich aroma,and the sensory score was 87.17,which was similar to the predicted value.

关 键 词：酸浆多糖 酸奶 模糊数学评价法 响应面法 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]