基于QbD理念的西洋参风味发酵乳发酵工艺研究  

Study on the Fermentation Process of American Ginseng Flavor Fermented Milk Based on QbD Concept

作　　者：耿国平 王剑 贾俊芳 GENG Guoping;WANG Jian;JIA Junfang(Shandong Drug and Food Vocational College,Weihai 264210,China)

机构地区：[1]山东药品食品职业学院,山东威海264210

出　　处：《现代食品》2024年第17期82-88,共7页Modern Food

摘　　要：基于质量源于设计理念,进行西洋参风味发酵乳的发酵工艺研究,根据食品法规的要求和风味发酵乳的特点,对目标产品质量概况和关键质量属性进行总结。采用失效模式与影响分析法对目标产品处方变量和工艺参数进行风险评估,确定西洋参浸提液添加量、白砂糖添加量、菌种接种量以及发酵时间为关键工艺参数。通过单因素实验和正交试验,对风险评估确定的4个关键工艺参数进行考察,以感官评分和理化指标作为评价指标,优选最佳发酵工艺为西洋参浸提液添加量9%,白砂糖添加量8%,菌种接种量0.4%,发酵时间6h。结果表明,基于QbD理念建立的西洋参风味发酵乳发酵工艺稳定可行,可为食药物质加入发酵乳的发酵工艺设计提供参考。Based on the concept of quality by design,the fermentation process of American ginseng flavor fermented milk was studied,the requirements of food regulations and the characteristics of flavor fermented milk were analyzed,and the quality target product profile and critical quality attributes were summarized prospectively.The failure mode and effect analysis was used to evaluate the risk of prescription variables and process parameters of the target products.The addition amount of American ginseng extract,the addition amount of white sugar,the inoculation amount of bacteria and the fermentation time were determined as the critical process parameters.Through single factor test and orthogonal test,the four key process parameters determined by risk assessment were investigated,and the sensory score and physical and chemical indexes were used as evaluation indexes.The optimum fermentation process was as follows:the addition amount of American ginseng extract was 9%,the addition amount of white sugar was 8%,the inoculation amount of bacteria was 0.4%,and the fermentation time was 6 hours.The results showed that the fermentation process of American ginseng flavor fermented milk based on QbD concept was stable and feasible,which could provide reference for the fermentation process design of fermented milk with food and drug substances.

关 键 词：质量源于设计 西洋参风味发酵乳 失效模式与影响分析 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]