枸杞决明子功能性酸奶的发酵工艺研究  

Optimization of Fermentation Process of Barbary Wolfberry Cassia Functional Yogurt by Response Surface Methodology

作　　者：李金洋 胡婷婷 王雨心 孟祥松 LI Jin-yang;HU Ting-ting;WANG Yu-xin;MENG Xiang-song(College of Traditional Chinese Medicine,Bozhou University,Bozhou 236800,Anhui,China)

机构地区：[1]亳州学院中药学院,安徽亳州236800

出　　处：《兰州文理学院学报（自然科学版）》2024年第5期93-99,共7页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：国家级大学生创新创业训练计划项目(202312926006);学科规划项目—高峰学科培育—中药学;安徽省2022年度高校质量工程项目—亳州学院济人医药集团校企合作实践教育基地[2022xqhz048];2021年度安徽省高校重点项目[KJ2021A1144;KJ2021A1145]。

摘　　要：选择枸杞子和决明子作为功能性酸奶的制备原料,采用单因素实验探究枸杞子浸提液添加率、决明子浸提液添加率、蔗糖添加率、发酵时间对枸杞决明子功能性酸奶的影响,通过响应面实验对枸杞决明子功能性酸奶进行工艺优化,优选出枸杞决明子酸奶的最佳工艺是枸杞子浸提液的添加量为16%,决明子浸提液的添加量为12%,蔗糖添加量为10%,发酵时间为12 h.Wolfberry and cassia seeds were selected as raw materials for the preparation of functional yoghurt,using single factor test to explore the rate of barbary wolfberry seed extract,cassia extract addition rate,sucrose addition rate,fermentation time of Chinese medicine barbary wolfberry functional yogurt,through the response surface test for TCM barbary wolfberry seed functional yogurt to optimize the process,and the best process of barbary wolfberry cassia yogurt was optimized with barbary wolfberry seed extract addition rate 16%,cassia extract 12%,sucrose addition rate 10%,fermentation time of 12 h.

关 键 词：药食同源 枸杞子 决明子 功能性酸奶 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]