响应面法优化薏苡仁无蔗糖酸奶生产工艺  

Optimization of production process coix seed sugar-free yogurt by response surface methodology

作　　者：史少奇 祁湘湘 胥雨璐 贾士芳[1] Shi Shaoqi;Qi Xiangxiang;Xu Yulu;Jia Shifang(School of Chemical Engineering and Technology,Taiyuan University of Science and Technology,Taiyuan,Shanxi 030000)

机构地区：[1]太原科技大学化学工程与技术学院,山西太原030000

出　　处：《粮食科技与经济》2024年第5期116-120,共5页Food Science And Technology And Economy

基　　金：山西省高等学校大学生创新创业训练计划项目(20240778)。

摘　　要：采用薏苡仁浆替代部分复原乳,赤藓糖醇替代蔗糖,制备薏苡仁无蔗糖酸奶。在单因素实验基础上,采用响应面分析方法,优化薏苡仁浆添加量、赤藓糖醇添加量、发酵剂添加量的工艺参数。经过响应面优化实验,确定薏苡仁酸奶生产的最优工艺参数为:薏苡仁浆添加量24%、赤藓糖醇添加量4.5%、发酵剂添加量1.8%。该条件下,薏苡仁酸奶的感官得分为92.1分,酸奶酸度为85ºT,乳酸菌数量为5.75×10^(9) CFU/mL。Coix seed non-sucrose yogurt was prepared by using coix seed pulp instead of partially restored milk and erythritol instead of sucrose.On the basis of single factor test,response surface analysis method was used to optimize the technological parameters of addition amount of coix seed pulp,erythritol and starter.The optimal parameters of coix seed yogurt production were as follows:24%coix seed pulp,4.5%erythritol and 1.8%starter culture.Under these conditions,the sensory score of coix seed yogurt was the highest at 92.1,the acidity of yogurt prepared is 85°T and the quantity of lactic acid bacteria is 5.75×10^(9) CFU/mL.

关 键 词：薏苡仁 无蔗糖酸奶 响应面优化 感官评价 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]