基于模糊数学评定和响应面法优化黑木耳多糖核桃发酵乳工艺  

Optimization of Process with Auricularia auricula Polysaccharide Walnut Fermented Milk Based on Fuzzy Mathematics Evaluation and Response Surface Methodology

作　　者：韩晓江 王涛 任嘉瑜 李佳艺 郭耀东 HAN Xiaojiang;WANG Tao;REN Jiayu;LI Jiayi;GUO Yaodong(College of Health Management,Shangluo University,Shangluo 726000,China;Shaanxi‘Four Subjects and One Union’Qinling Health Food Ingredients and Walnut Industry Technology School-Enterprise Research Center,Shangluo 726000,China)

机构地区：[1]商洛学院健康管理学院,陕西商洛726000 [2]陕西“四主体一联合”陕西秦岭健康食品配料及核桃产业技术校企联合研究中心,陕西商洛726000

出　　处：《保鲜与加工》2025年第2期106-114,共9页Storage and Process

基　　金：陕西省教育厅一般专项项目(22JK0362);商洛学院科学研究计划项目(21FK002);大学生创新创业训练计划项目(202411396007)。

摘　　要：为研制开发黑木耳多糖核桃发酵乳,以生鲜牛乳、核桃和黑木耳多糖为原料,在单因素试验结果的基础上,通过模糊数学综合评定和响应面法优化发酵乳工艺。结果表明,黑木耳多糖核桃发酵乳的最佳工艺条件为:牛奶与黑木耳多糖核桃乳体积比5∶1.3,发酵剂接种量0.46 g/100 mL,蔗糖添加量5.3 g/100 mL,发酵时间12.5 h,在此条件下制得的发酵乳感官评分为92.4分,无乳清析出,组织细腻,具有发酵乳特殊风味。该发酵乳酸度达(91.44±2.16)°T,持水力为68.52%±2.45%,乳酸菌活菌数为(2.80±0.05)×10^(8)CFU/mL,与相同工艺条件下制得的无黑木耳多糖的核桃牛奶发酵乳相比,酸度降低了10.91%,持水力升高了5.64个百分点,活菌数升高了0.5×10^(8)CFU/mL。本试验研发的发酵乳综合感官品质较好,丰富了乳产品种类。In order to develop Auricularia auricula polysaccharide walnut fermented milk,with fresh milk,walnuts,and Auricularia auricula polysaccharides as raw materials,the process of fermented milk was optimized by the fuzzy math-ematical comprehensive evaluation and response surface methodology on the basis of single factor tests.The results showed that the optimal process conditions of the Auricularia auricula polysaccharide walnut fermented milk were as fol-lows:the ratio of milk to Auricularia auricula polysaccharide walnut milk 5∶1.3,inoculation amount 0.46 g/100 mL,adding amount of sucrose 5.3 g/100 mL,and fermentation time 12.5 h.Under these conditions,the sensory score of fer-mented milk prepared was 92.4,which had no whey precipitation,delicate tissue,and special flavor of fermented milk.The fermentation milk had the lactic acid content of(91.44±2.16)°T,water holding capacity of 68.52%±2.45%,and viable lactic acid bacteria count of(2.80±0.05)×10^(8)CFU/mL.Compared with fermented walnut milk whitout Auricularia auricula polysaccharides under the same process conditions,the acidity decreased by 10.91%,water holding capacity increased by 5.64 percentage points and viable bacterial count increased by 0.5×10^(8)CFU/mL.The fermented milk devel-oped has good comprehensive sensory quality,which can further enrich the variety of milk products.

关 键 词：黑木耳多糖 核桃 发酵乳 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]