响应面法优化蓝靛果无糖酸乳生产工艺及稳定性分析  

Optimization of Production Process and Stability Analysis of Lonicera Caerulea Sugar-Free Yogurt by Response Surface Methodology

作　　者：柴振宇 苏鑫 焦璇 代荣欣 江飞鸿 薛瑞 陆严涌 苑丽园 CHAI Zhenyu;SU Xin;JIAO Xuan;DAI Rongxin;JIANG Feihong;XUE Rui;LU Yanyong;YUAN Liyuan(Boda College of Jilin Normal University,Siping 136000,China;Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林师范大学博达学院,吉林四平136000 [2]吉林农业大学,吉林长春130118

出　　处：《食品科技》2024年第6期99-107,共9页Food Science and Technology

基　　金：四平市2023年度科技发展项目(2023021)。

摘　　要：蓝靛果无糖酸乳是以生牛乳、蓝靛果粉为原料,以赤藓糖醇和木糖醇代替白砂糖,经保加利亚乳杆菌和嗜热链球菌发酵制得的无糖酸乳,在单因素试验基础上,利用响应面分析法进行优化,获得最佳蓝靛果无糖酸乳生产工艺:蓝靛果粉添加量为0.6%,赤藓糖醇添加量6.75%,木糖醇添加量2.25%,且在42℃条件下发酵4.5 h,再后熟12 h得到口感、状态较好、营养品质优良的无糖酸乳,并且通过对pH值、酸度、持水力、黏度、乳酸菌数和微生物等指标的测定与监测,此工艺条件下制得的酸乳在21 d内保持各项指标合格。Lonicera caerulea sugar-free yogurt is made from raw cow milk and Lonicera caerulea powder,with erythritol and xylitol instead of white granulated sugar,and fermented by Lactobacillus bulgaricus and Streptococcus thermophilus.On the basis of single factor tests,response surface analysis was used to optimize the optimal Lonicera caerulea sugar-free yogurt production process:the content of Lonicera caerulea powder was 0.6%,the content of erythritol was 6.75%,and the content of xylitol was 2.25%.The sugar-free yogurt with good taste,good condition and good nutritional quality was obtained after fermentation at 42℃for 4.5 h and then after ripening for 12 h.Moreover,the pH value,acidity,water retention capacity,viscosity,Lactobacillus number and microorganisms were measured and monitored.The yogurt prepared under this process condition can keep all the indexes qualified within 21 days.

关 键 词：蓝靛果 无糖酸乳 响应面优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]