凝固型发酵豆乳制备工艺的响应面优化  

Response Surface Optimization of the Preparation Processing of Set Soybean Yogurt

作　　者：曹淑芳 蔡文琪 刘贺 杨立娜 CAO Shufang;CAI Wenqi;LIU He;YANG Lina(Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省粮谷类食品生物高效转化工程研究中心,锦州121013

出　　处：《食品与发酵科技》2024年第4期33-40,91,共9页Food and Fermentation Science & Technology

基　　金：辽宁省教育厅面上项目(LJKMZ20221489);辽宁省农村科技特派行动计划项目。

摘　　要：发酵豆乳的制备工艺相对成熟,但还存在风味较差、豆腥味难去除等限制性因素,该研究采用添加植物油脂以改善发酵豆乳的风味。通过单因素实验和响应面优化实验探究白砂糖、黄原胶和橄榄油的添加量及乳酸菌接种量对凝固型发酵豆乳感官评分的影响,其中橄榄油对凝固型发酵豆乳感官品质的影响显著(P<0.05)。凝固型发酵豆乳的最佳配方与参数:白砂糖9%、黄原胶0.05%、橄榄油3%、乳酸菌接种量0.3%、发酵时间12 h、发酵温度42℃。The preparation process of soybean yogurt is relatively mature,but there are also restrictive factors such as poor flavor and difficulty removing soybean odor.This study used the addition of vegetable oil to improve the flavor of soybean yogurt.Single-factor and response surface optimization experiments were conducted to investigate the effects of the amount of white sugar,xanthan gum,olive oil and lactic acid bacteria inoculation on the sensory score of set soybean yogurt,among which olive oil had the most significant impact on the sensory quality of set soybean yogurt(P<0.05).Finally,the optimal formula and parameters of set soybean yogurt:9%white sugar,0.05%xanthan gum,3%olive oil,0.3%lactic acid bacteria inoculation,fermentation time of 12h,and fermentation temperature of 42℃.

关 键 词：发酵豆乳 橄榄油 响应面优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]