响应面法优化桂花酒酿酸奶制备工艺  

Optimization of preparation process of osmanthus yoghurt with fermented glutinous rice by response surface methodology

作　　者：徐广新 杨仁琴 周炜 张海霞 华惠 印伯星 王来娣 XU Guang-Xin;YANG Ren-Qin;ZHOU Wei;ZHANG Hai-Xia;HUA Hui;YIN Bo-Xing;WANG Lai-Di(Jiangsu Dairy Biotechnology Research Center,Yangzhou 225004,China;Yangzhou Yangda Kangyuan Dairy Co.,Ltd.,Yangzhou 225004,China)

机构地区：[1]江苏省乳业生物工程技术研究中心,扬州225004 [2]扬州市扬大康源乳业有限公司,扬州225004

出　　处：《食品安全质量检测学报》2024年第23期145-151,共7页Journal of Food Safety and Quality

基　　金：江苏省现代农业(奶牛)产业技术体系建设专项[JATS(2023)243];扬州市科技计划项目(YZ2023157);扬州市现代奶业科学与技术重点实验室项目(YZ2022161)。

摘　　要：目的以蔗糖添加量、桂花酒酿添加量和稳定剂添加量为影响因子,优化桂花酒酿酸奶的制备工艺。方法以感官评分为评价指标,采用单因素实验研究蔗糖含量、桂花酒酿添加量及稳定剂添加量对酸奶感官品质的影响,并通过响应面法优化桂花酒酿酸奶制备工艺。结果桂花酒酿酸奶最优制备工艺为蔗糖添加量8.82%,桂花酒酿添加量25.97%,稳定剂添加量1.69%,感官评分为95.79±1.56。结论本研究优化了桂花酒酿酸奶的制备工艺,可为丰富风味发酵乳品类提供参考。Objective To optimize the preparation process of osmanthus yoghurt with fermented glutinous rice by taking the amount of sucrose added,osmanthus glutinous rice-fermented added,and stabilizer added as influencing factors.Methods Using sensory evaluation as the evaluation index,a single factor experiment was conducted to study the effects of sucrose content,osmanthus glutinous rice-fermented amount,and stabilizer addition amount on the sensory quality of yoghurt.Response surface methodology was used to optimize the preparation process of osmanthus yoghurt with fermented glutinous rice.Results The optimal preparation process for osmanthus yoghurt with fermented glutinous rice was as follows:Sucrose addition rate of 8.82%,osmanthus glutinous rice-fermented addition rate of 25.97%,stabilizer addition rate of 1.69%,and the sensory score was 95.79±1.56.Conclusion This study optimizes the preparation process of osmanthus yoghurt with fermented glutinous rice,which can provide reference for enriching flavor fermented dairy products.

关 键 词：桂花酒酿 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]